Serra do Cabral 250g


We love exploring the varied processing methods which are now being used by coffee producers around the world. Serra do Cabral is a tropical fermentation coffee (more details below) which has produced flavours of blueberry, peach and vanilla.

The Owners

The Flanzer family began farming in the Serra do Cabral in the 1970s, when Henrique Flanzer – father of Marcelo & Roberto – bought land to engage in forestry projects. For many years, Ecoagricola was almost purely run for forestry. However, in 2000, Marcelo and Roberto (who had taken over management of the farm) began planning for the next 30 years, at which point they decided to diversify. They chose coffee for the great fit with the region: altitude, climate, water & terroir were perfect for coffee production. They planted their first coffee nursery in 2006 and their very first coffee harvest was in 2009. Even today, one of the most interesting facts about Ecoagricola is that there is no other company producing coffee in the Serra do Cabral. The brothers, like their father, are true pioneers.

The Processing

For this special lot, only the ripest cherries are handpicked, before immediately being placed into bags below the coffee tree. Here, in the shade where the heat is not so strong, they are left for 24 hours. This allows the beans to undergo a process of dry fermentation, or in other words, ‘tropical fermentation’. During harvest, the climate at the Serra do Cabral becomes very dry; providing the unique conditions needed to achieve this extraordinary profile. After a day or so has passed, the cherry bags are collected and taken to the farm’s mill to be processed. Cherries are first washed to remove any residue from the bag, as well as any floaters, before being placed on raised beds to dry. Here, beans are slowly dried; carefully being moved many times a day. Typically, on the first day, coffee cherries will be left in a thin layer. After they begin to dry, over the following days, they will be turned regularly, making increasingly thicker layers until the drying cherries reach around 15-18% humidity. Once finally dried to an exceptional standard, the beans are moved from the beds and left to rest for at least 30 days in the absence of light and heat.

Farm: Ecoagricola Serra do Cabral

Varietal(s): Red Catuaí

Processing: Tropical fermentation

Altitude: 1,100m

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