Brazil Força Café Micro-Lots

The Força Café project is headed by Hanns R. Neumann Stiftung of Brasil to support market access and economies of scale for smallholder coffee farmers. As of October, 2015, the project has 5,517 participating farmers. In 2016, the 3rd annual Força Café Quality Competition presented an opportunity for farmers to interact face to face and build trust with the buyers of their coffee, as well as sell their coffee at a premium.

Below are our offerings from the 2016 3rd annual Força Café competition:

Natural Cleber Silva, 4th place - Complex and balanced with a juicy and sparkling acidity, with notes of strawberry, lemon, apricot, raspberry, chocolate, almond, and lavender.

Farm name: Sítio Lambari
Region: Circuito das Águas, Lambari
Growing altitude: 1.000 – 1.110 m.a.s.l.
Total Area: 3,2 hectares
Area with coffee: 3,0 hectares
Coffee Variety: Red Catuaí
Harvest method: Manual picking
Harvest period: July to September
Drying: Sun-dried

 

Natural Jose Peixoto, 6th place - Complex and balance with notes of coco, toasted almond, butter, black berry and grape jam with a cedar aftertaste.

Farm: Santo Antonio do Amparo
Region: Campo das Vertentes, Santo Antonio do Amparo
Growing altitude: 950 – 1.059 m.a.s.l.
Total Area: 3,2 hectares
Area with coffee: 3,0 hectares
Coffee Variety: Yellow Catuaí
Harvest method: Manual picking
Harvest period: July to September
Drying: Sun-dried

 

Natural Maria Teixeira, 6th place - Creamy body with excellent balance and complexity with sweet and tart acidity with notes of chocolate, red wine, grape, plum and a clean aftertaste.

Farm: Sítio Ouro Verde
Region: Circuito das Águas, Heliodora
Growing altitude: 1.000 – 1.150 m.a.s.l.
Total Area: 2,1 hectares
Area with coffee: 1,9 hectares
Coffee Variety: Yellow Catuaí
Harvest method: Manual picking
Harvest period: August to September
Drying: Sun-dried

 

Natural Mario Roberto, 5th place - Bright, creamy body, soft and complex with notes of lemon, grapefruit, white grape, pineapple, toffee and a clean and fruity aftertaste

Semi-washed Mario Roberto, 6th place - Nice, sweet and complex body with a juicy, citric acidity and notes of dark chocolate, almond and toffee.

Farm: Sítio São Felix
Region: Matas de Minas, Santa Margarida
Growing altitude: 1.100 – 1.200 m.a.s.l.
Total Area: 8,5 hectares
Area with coffee: 5,0 hectares
Coffee Variety: Red and Yellow Catuaí
Harvest method: Manual picking
Harvest period: May to September
Drying: Sun-dried

 

Natural Nivaldo Soares, 2nd place - Great body and sweetness with notes of dark chocolate, toasted nut, nutmeg, cola, and cherries.

Farm: Sítio Marmeleiro
Region: Circuito das Águas, Campanha
Growing altitude: 1.100 – 1.200 m.a.s.l.
Total Area: 9,0 hectares
Area with coffee: 8,0 hectares
Coffee Variety: Red Catuaí
Harvest method: Manual picking
Harvest period: May to August
Drying: Sun-dried

 

Semi-washed Joaquim Carmelito, 2nd place - Sweet, silky body, balanced with notes of milk chocolate, marshmallow and apple. Juicy acidity and as it cools.

Farm: São Felix
Region: Matas de Minas, Santa Margarida
Growing altitude: 1.000 – 1.150 m.a.s.l.
Total Area: 4,1 hectares
Area with coffee: 3,0 hectares
Coffee Variety: Yellow Bourbon
Harvest method: Manual picking
Harvest period: July to September
Drying: Sun-dried

 

Semi-washed Rosangela Moura, 3rd place - Delicate and balanced, sweet and juicy with a buttery body with notes of chocolate, hazelnut, strawberry and floral.

Farm: Sítio São João
Region: Matas de Minas, Santa Margarida
Growing altitude: 1.100 – 1.300 m.a.s.l.
Total Area: 12,0 hectares
Area with coffee: 10,5 hectares
Coffee Variety: Yellow Catuaí
Harvest method: Manual picking
Harvest period: June to September
Drying: Sun-dried

Neumann Kaffe Gruppe InterAmerican Coffee is a Neumann Kaffee Gruppe Company | ©2018 NKG Intl. | Site by SeaMonster Studios