Cranberries, Yellow Apples, Cocoa Nibs, Toffee


118,80 RON 118,80 RON

   Ana Cecilia and her brother Lucio Velloso inherited not only the farm but also the spirit of one of the most innovative families of coffee farmers in Cerrado Mineiro. Fazenda Sao Luis has a history of innovation in the region, being the first to introduce "natural pulped" processing and drip irrigation. An architect by profession, Cecilia is the creator of this special microlot, totally different from the classic aromatic profile of the naturally processed coffees in the region. The relationship we developed with Cecilia allowed us to discover this rare and atypical lot.

   Roasting degree is medium light to highlight the bright, fruity notes. We recommend this coffee to espresso enthusiasts for an atypical "Brazilian" experience. The filter is  light bodied, the fruity notes are mild and a pleasant sweetness is predominant.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Brazil
    Roasting degree Medium Light  
    Notes Cranberries, Yellow Apples, Cocoa Nibs, Toffee
    Region  Cerrado Mineiro 
    Farm Fazenda Sao Luiz
    Altitude 1110 m
    Varietal Yellow Catuai
    Type of processing   Natural 
    Producer Ana Cecilia Velloso
    Harvest June-August
    Cupping Score 87
  •    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.


      GEAR USED: 

      Dalla Corte Mina espresso machine

      Ratio 1/2

      18g  in

      36g  out

      25-28 sec

      Temp.  92-94 C

      Target EY 20-22 %

      All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.  

      All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications. 

    • V60

      GEAR USED: V60 02 size

      Ratio 1/13.5

      200 ml water

      13.5 g in

      185 g out

      3 min brew time

      Temp 91-93 C

      Target EY 18-20%

      Grind size 700-900 microns

      We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour  the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.

  • Fazenda Sao Luiz has been in Ana Cecilia Velloso’s family for four generations. Although she is an architect by training, her relationship with coffee started at birth. Her great-grandfather, Miguel Veloso, was a pioneer in the Carmo do Paranaiba region. When he first established São Luiz Estate (of which Cedro is part) in 1969, the Cerrado Mineiro was agriculturally underdeveloped and there was no coffee to be found. Manoel Veloso dos Reis, Ana’s grandfather, was also a pioneer. He took over from his father, strengthened the family’s legacy, and founded the town’s first agricultural cooperative. He was also the first to implement drip irrigation and to work with pulped naturals in the region.

    The family has long been acknowledged for its quality in coffee production, but the reputation didn’t immediately correlate to commercial recognition. Ana’s direct involvement with the farm started in 2013, and since then she and her brother, Lucio Velloso (who has worked on the farm since 1998), have followed in their ancestors’ pioneering footsteps. As fourth-generation farmers, they have had to balance traditional insight with the demands of today’s market. They set their sights on the specialty coffee market, but they realised the high natural quality of their coffee wasn’t going to be enough. Innovation (just as in their great-grandfather’s and grand-father’s days) was going to be the key to success.

    The first step in innovation was to develop a business plan! Ana and her brother set about formulating a Development Plan, a Business Model, and a Brand Strategy – a fully modernized business approach. In doing so, they honed their vision and established their purpose. This allowed them to act with more direction and to take further steps towards quality.

    The second step in innovation was with regards to technology. The family has always worked based on good agricultural practices looking for an optimal balance of quality, productivity and cost. Farm management is highly professionalised, and waste is eliminated wherever possible. In order to improve systems even further, the family has begun annual quality mapping, so that they know where on the farm the best coffee comes from. This helps them with the planning of post-harvest activities. They have established a field specifically for experimental varieties. They also invite manufacturers to test new agricultural products and machinery with them, so that they can be at the cutting edge of farming. Finally, the implementation of Enterprise Resource Planning software has enabled them to monitor costs and administration, thus maximising efficiency and productivity. Prioritizing innovation in this way is expensive, Ana admits; however, in the long term, it makes the farm financially sustainable.

    On Fazenda Sao Luiz, just as in the rest of the region, harvesting is mostly mechanised. The farm has plots of Yellow and Red Catuaí, Red Catucaí, Yellow Icatú, IPR 100, and Arará. Every lot is separated according to its varietal, and the harvest is planned and executed with preference to maintaining single varietal lots. The priority with every harvest is to undergo a selective mechanical harvest where the maximum ratio of mature coffee is harvested. The team at São Luiz have been thoroughly trained so as to ensure that the ripest cherries are picked and so as to minimise the selection of under-ripe beans. Selective manual harvesting is done in the younger coffee plantations.

    Generally, the coffee processing method is defined after the quality mapping analysis that is conducted before harvest. Once the best performing lots are identified, the post-harvest processing is defined. Usually most of the harvested coffee will be delivered to the wet mill to separate immature fruits and floaters from the denser, ripe cherries. The ripe cherries will then undergo the Semi washed (Pulped natural) or Fully washed process. In cases where the vast majority of the harvested cherries are perfectly ripe, the coffee will be placed directly onto patios for sun-dried Natural processing (such as this Yellow Catuaí lot).

    The final (but perhaps most important) step in Ana’s innovations involves working relationships on the farm. Currently their team consists of 28 members – some of whom have been working on the farm since her grandfather’s time. An additional 40 individuals are brought on during the harvest season. The Farm Manager, Fausto do Espírito Santo Velloso, has a very close relationship with the senior staff. They include his childhood friends and his godson’s parents. On the weekends he meets them to talk, not about work, but about family events. For Ana and her family, this approach doesn’t just make the farm a nice place to work, it is also important for ensuring crop quality. It means that everyone working on the farm is motivated and invested in the farm’s success. They believe in Sao Luiz and what it stands for.

    However, it is also true that good relationships don’t happen without work. As such, the farm highly values investing in their workers. They hold regular workshops and training sessions. They pay attention to how their team operates. And they also strive to create personal value and quality of life based on what their staff tell them that they need.

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