Living and farming in a state called “Holy Spirit” could make life interesting for the Brioschi family, depending on their point of view. On the one hand, they might feel at liberty to play a little outside the lines. After all, if you’re going to be anointed by sheer accident of geography, why not test the boundaries of good practice and see how far you can stretch (and stress) the land to squeeze out more—if not better—volume, like so many of the nearby farms that are principally given over to production of robusta coffees.
Instead, the Brioschis seem to regard their state’s name as a directive of sorts, and they have responded by producing an exceptional coffee. On their farm, Sitio dos Cedros, located just outside Venda Nova do Imigrante, the family practices sustainable agriculture by focusing on quality, not quantity. They obsess on small but critical details—from seedling cultivation to plant nutrition and care to post-harvest—that all add up to an impressive difference in the cup.
The beans are selectively harvested at peak maturity late in a growing season made long by the higher elevation and cooler temperatures, then slowly dried on raised beds. The result is an intense, complex, and satisfying blend of floral aromas with flavors of sugar cane, peach, and sweet corn.
Region: Espirito Santo
Micro-region: Venda Nova do Imagrante
Altitude: 1000m – 1100m
Area (cultivated): 12 Hectares
Cultivar: Red Catuaí
Processing Method: Pulped Natural