Sitio Sao Pedro
LOURDES FATIMA, THIAGO FATIMA
SITIO SAO PEDRO
Extended Fermentation, Natural
Dried Grape, Red Grape, Winey, Cocoa Nib
Tasting Score: 85,25
Lourdes Fatima is the head of production at Sitio Sao Pedro, but this specific production is led by her son, Thiago. While they don’t normally experiment with long fermentations in their large-scale production, Thiago has been working on Extended Natural fermentation for their Red Catuai varietals. The result is a coffee with the classic sweetness of Natural processing, but with more pronounced, complex flavors due to the more controlled fermentation than Natural coffees.
Processing of Coffee:
Ripe Red Catuai cherries are fermented and dried in cubes on raised beds, allowing for a controlled and long drying and fermentation process. The pH and Brix are regularly measured during fermentation. The Brix was 12, the pH was 4, and the ambient temperature did not exceed 38°C during fermentation. The fermented cherries are then separated from the husks at the station and packaged.
We are delighted to welcome back the Brazil Sitio Sao Pedro, which we have been enjoying for about a year. The Brazil Sitio Sao Pedro has notes of red grape and wine on the nose, and notes of dried grape, red grape, wine, and cocoa nib on the palate.