Crankhouse Coffee Ltd
Crankhouse Coffee - Brazil Fazenda Cerrado Grande Arara 250g
Wholebean.
The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s finest beans. The region is known locally as ‘Vertentes’ because it forms a border between two very important basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast).
Coffee production has always been a part of Raquel Ribeiro Aguiar’s life. Having grown up on her family’s estate, Raquel remembers following her father, Ronaldo Aguiar, around the farm as a child. Here, Raquel first became passionate about coffee, learning the techniques still employed today. Before managing the estate full time, Raquel began her career in the state's capital, Belo Horizonte, where she studied Business Administration. After completing her studies, Raquel moved back to her home town of Oliveira, where she immediately started working on the family’s farm. After a few years, Ronaldo decided to retire and divide up the estate amongst his children. Thus, Fazenda Cerrado Grande was born. Raquel discusses how at first the responsibility scared her, as she was a young woman in a field dominated by men. However, with help from her team, Raquel has transformed Fazenda Cerrado Grande, shifting focus towards producing specialty coffee by improving operational processes at the estate.
Today, Raquel regards Fazenda Cerrado Grande as her favourite place in the world, crediting the collective work of her 22 employees in producing fantastic quality coffee. Raquel’s latest focus lies in encouraging her children to fall in love with coffee the way her father encouraged her; hoping the next generation of Aguiar’s will carry on the family tradition.
As well as Arara, Fazenda Cerrado Grande produces a number of varieties, including Topázio, Mondo Novo, Catuaí 99, Catucaí, Bourbon and Acaiá. Other than coffee, 192 hectares are preserved on the estate; helping support natural flora and fauna.
This particular lot of Arara underwent the Induced Fermentation process. After the cherries were carefully handpicked and delivered to the mill, they are sorted to ensure a uniform quality is maintained. Next, the cherries are dispersed in thick layers (30 – 40 cm) to slow down the drying process and induce fermentation. After 48 hours, the cherries are spread into thinner layers to complete the drying process, which takes another ten days. As soon as the ideal moisture content is reached, the cherries are rested, hulled, and prepared for export.
ABV:
Country:
Region:
Grape:
