Brazil Cafundo

What We Taste: Stewed Apple  Apricot  Butterscotch
 
Producer Pedro Santana purchased his farm in 1989, which he manages along with his wife Delzute.  He named the farm Cafundo, which in Portuguese transaltes to 'very very far away', due to both its distance from the city of Sao Paulo where he had previously worked, and the mental separation from the hustle and bustle that it provided.  Cafundo covers 28 hectares, of which five are dedicated to coffee, which are shade grown under Gravellia trees.  Their slow growth helps enable a sweet and complex cup of coffee.  In general coffee from the Chapada Diamantina region tend to be floral, sweet and complex due to its relatively high elevation and cool overnight temperatures, which lead to a concentration of sugars in the slower growing coffee.  Piata began to be recognised by the specialty coffee community in 2009 when five of the top ten in Brazil's Cup of Excellence came from the town, and it has been dominant in the competition ever since.
 
This coffee from Cafundo was hand picked by a team of women who carefully select only the ripest cherries, and processed on site using the pulped natural method.  After pulping the coffee is sun dried with the mucilage attached on patios, spread thinly and raked throughout the day to ensure even drying.  Finally it is rested in parchment in a purpose built warehouse, before being milled ready for export.
 
The Brazil Cafundo is sweet and complex, with a great structure and clarity.  Flavour notes include stewed apples, apricot and butterscotch, with a toasted hazelnut finish.
 
Available for either espresso or filter coffee brewing.