On Friday morning Akio prepared another cupping for me at Cerrad.
The Cupping
The table again today was 100% Cerrado, with both natural and pulped natural
Paul Celso de Almeida, owner of Fazenda Botanica, stopped by briefly.
Cupping Form
Unlike the BSCA/COE system, Cerrad uses the SCAA method of giving fragrance/aroma points.
Patrocinio. Daterra deserves several pages due to their dedication to quality and sustainability and due to our offerings of their best coffees. For now I will just concentrate on this visit. I will start off by saying this: When you walk around Daterra, you get the idea that no matter how much [...]
And then Akio took me to Campos Altos, on the outskirts of the Cerrado region. He wanted to introduce me to Ze Maria Domigues, a reputable producer known for quality. Ze Maria has been able to preserve a strain of Bourbon Coffee on his farm that is both resistant and full of flavor. [...]
From Paulo Almeida’s Fazenda Botanica we drove down through the middle of the volcano and to Fazenda Cafelandia, owned by Paulo’s brother Jaime Francisco de Almeida.
Here are some shots from the stream that runs through the middle of the volcano. There is actually a spring water bottler just down the way.
And then up to [...]
Patrocinio. Fazenda Botânica, owned by Paulo Almeida, was the first of three visits on this rainy day. Akio of Cerrad coffee was kind enough to arrange the visits and take me to visit the farms. The first two farms we visited belong to the Almeida family. They are located in the “privileged” Chapadao [...]
