|
|
|
|
|
Grupo Sobreira is capable of producing all
major forms of green
|
|
|
coffee, from “Naturals” to “Fully Washed” coffees. |
 |
|
|
|
|
|
|
|
|
|
 |
•“Natural”
coffees are picked by hand, on cloth to avoid any contact
between the coffee cherries and the earth.
•The
coffee cherries are then washed, sorted and then put out
on drying patios.
|
|
|
|
|
|
 |
|
 |
•After
initial drying in the sun on drying patios, the cherries are
•
|
|
placed in mechanical driers which are fired by coffee wood
|
|
harvested during the pruning process. |
|
The cherries remain
in the driers until they reach a relative |
|
humidity of 12%. |
|
|
|
 |
Cleaning |
|
|
|
|
After drying, the outer skin and partridge
is removed.
•The
green beans are then put into storage to “rest” for a specific
time period before they are ready for sale.
|
 |
|
|
|
|
|
Fully washed coffees are also picked by
hand on cloth.
|
|
The cherries are preliminarily washed and
sorted, with un-ripe
|
|
and defective cherries culled out.
|
|
|
•
Next, the cherries are “pulped” and
then placed in fermenting tanks where they stay for 9 to
12 hours. This
fermenting stage must be carefully monitored to avoid
fermentation defects.
|
|
|
|
|
|
|
|
|
|
|
|
•After
the fermentation process, the beans are put out on drying
patios for a specific period depending on the % moisture in
the beans.
•After
the patio drying, the beans are placed in wood fired
mechanical dryers until the ideal humidity is reached.
|
 |
|
|
And Truly Wonderful Coffee
|
|
|
|
|
|
 |
|
 |
•Both
Baixadao and Gameleira fazendas employ so called “trickle”
irrigation. This
method of irrigation provides the plants with ideal moisture
conditions while wasting an absolute minimum of water.
•Irrigation
for coffee requires constant monitoring to produce the best
possible product. Few
farms in Brazil use this sophisticated technology.
|
|
|
The Results: Optimum Healthy
Plants
|
|
Quality Assessment and Control
|
|
|
|
|
|
 |
•Grupo
Sobreira has a completely equipped cupping room at Fazenda
Baixadao which allows them to properly assess and control
the subtle shades of quality and flavor of their coffees.
•This
cupping room also provides their customers with the
opportunity to cup the various coffees available for
themselves.
|
|
|
|
|
|
|
|
|
•Grupo
Sobreira has won several awards and recognitions, including:
•First
and Second prizes in the second edition of the Tres Coracoes
Coffee competition.
•Third
and Fifth prizes in the 2000 Illycaffe’s Brazil Award of
Quality Coffee for Espresso.
•Classified
as finalists in the 2002 Brazilian Specialty Coffee
Association Cup of Excellence Competion.
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
•The
total output of Grupo Sobreira is substantial: each year,
the two farms produce some 20,000 sacks or 2,660,000 pounds
of green coffee beans.
•Of
these 20,000 sacks, only 20%, or about 4,000 sacks are
considered “Specialty” grade coffee.
•Of
these 4,000 sacks of Specialty grade coffee, only a few
hundred sacks can be classified and sold as “Gourmet
Specialty” coffee.
•Given
the differences in soil and altitude between the farms, the
wide variety of species of coffee plants and the choices of
processing, Grupo Sobreira is capable of producing many
different subtle “tones”, flavors and aromas in their
coffee.
•These
variables, together with their over 30 years experience in
growing coffee, allows Grupo Sobreira to provide a wide
range of nuisances in their coffees.
Their strength lies in their ability to provide
virtually any coffee quality their customers might desire.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
