Tastes like: toasted almond | Boston cream donut


The Serra do Cigano wet mill sits in the mountains bordering the states of Sao Paulo and Minas Gerais. Located in the municipality of Caconde, it is an important watershed contributing to the Rio pardo river from the natural springs that rise in the farms on the slopes of the mountains. The name, which means the Gypsy Valley, arose in the 19th century when the valley was used as a camp for the travelling people of the area. The land has been farmed by the descendents of these families for over 4 generations.
Family roots run deep in the valley. In 2008, FAF approached farmers there with the idea of a new coffee production model. Instead of selling their dried coffee to local buyers, they would work with FAF to raise the quality of their coffee through improvements to soil management, harvesting, and wet milling. The results have been fantastic so far. United by a desire to produce high quality coffee and also to preserve the natural habitat that they inherited, the families of Serra do Cigano are now part of FAF coffees One-Hundred-Year Project to bring back the abundance of clean water, forests and organically grown produce for those who will inhabit the valley for generations to come.


Process - Pulped Natural
Varietal(s) - Catuai
Altitude - 1200 - 1350 masl
Harvest - Winter 2019
Approach - Among the coffee intelligentsia Brazilian coffee has long been looked down on. The fact of the matter is that most of the coffee Brazil produces is not for the specialty market and lacks the nuance and complexity that high-end coffee roasters and baristas are looking for. However that stereotype is long gone these days. Small producers in Brazil have been turning out amazing microlots for the last ten years, and it seems that only recently is the broader coffee industry taking notice of these spectacular new-wave Brazilian coffees. Felipe Croce at FAF is one of the driving forces of this renaissance, and his dedication to improving the environmental impact of coffee by improving the quality of coffee is refreshing and rare.
I’m often frustrated however by other coffee roasters that seem unaware of how to roast these wonderful new Brazilian coffees. You can not treat them like you would higher elevation Ethiopians or Central American coffees. You have to treat them very gently in the roaster, low and slow with the heat, and give them enough time to develop all their sugars. If you do this the results are incredibly sweet, balanced, structured and fruity coffees.

Brazil | Serra do Cigano


    Bag contains 12oz of coffee in a valved, re-sealable bag. Fresh coffee is shipped from our roastery every Tuesday. Place your order before 9am Monday to ensure it is roasted and included in the week's shipment.


    We ship USPS Priority Mail. Please expect your package 1-3 days from ship date.

    You can also choose Roastery Pick-up. You can pick up your order one day after placing it, M-F 8:30-4

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