This is our fifth season receiving the Sao Silvestre crop, we are very fortunate to have built such strong relations with Ismael & Eduardo and our working relationship continues to see progress year on year.

Process

The cherries are collected with the help of mechanical harvesters and brought to the farm. They are carefully selected and graded, all impurities are removed and the cherries are pulped. Sticky parchment beans with the mucilage still attached are then spread out onto raised beds where they are slowly dried over the course of 2 weeks. During this time they are turned multiple times a day and further manual selection is taken place. When the beans are dried the parchment is removed at the on-farm dry mill.

• Farm: Sao Silvestre
• Location: Serra do Salitre
• Process: Natural
  
• Varietal: Yellow Icatu & Catuai
• Altitude: 1100 - 1200masl

All our coffee beans are roasted locally on site in Belfast, Northern Ireland by our expert team of roasters.

Our speciality coffee can be purchased as whole bean or ground for your preferred brew method.