Fazenda Rancho Grande
Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis in-herited 5 hectares of crops to start production from. Today, the farm isrun by José Car-los Reis and his son Flávio (Fafa) Reis, both son and grandson of Mr. Aneite. The farm for diversification also has many cows for dairy and meat production. The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its em-ployees. A number of employees live on the farm in houses provided with subsidised electricity and food. On the farm they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality & profile of the coffee they could produce. In 2017/18 they managed to produce 3 containers of spe-cialty coffee.
FSC – 1701 – Pulped Natural * SOLD OUT
In the harvest the coffee is collected at the point where most cherry is ripe on the tree ready for being de-pulped. After collection the coffee is sorted according to the level of ripeness using density table and water to separate the coffees. Once the ripe cherry is separated it then in de-pulped removing almost all mucilage from the bean. From here the coffee is then laid out on patios and dried for between 7 -10 days being rotated regu-larly whilst drying on the patios
Profile - Milk chocolate, caramel with hazelnut and clementine sweetness
FSC- 1702 – Natural – Static boxes *SOLD OUT
Once the coffee has been mechanically harvested it is then separated using density which separates the levels of ripeness. The boia ripe cherry) and boian (slightly over ripe) are then chosen to be put into the static drying boxes. These are 1 m deep boxes
with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green cof-fee. The boxes have a vented grill at the bottom to allow for air to be circulated from be-low up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to al-low drying for between 7 – 10 days. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.
Plum and toffee with a full sweet creamy dark chocolate body