Sitio Santa Marta, Brazil

PROFILE: Ripe and Punchy WITH NOTES OF Blackberry, Purple Grape, Hibiscus Tea ROAST: Light Roast For Filter Brewing

Download the Sitio Santa Marta, Brazil Transparency Report

ABOUT

41 km South-West of Carmo de Minas lies a town called Pedralva - known for its mountainous, rocky terrain. A distinctive effervesence about coffee from this region is likely due to massive white stone deposits deep in the earth which have a big impact on soil composition and in turn the flavour characteristics of coffee from these parts. In addition to this pleasant quality, we found ripe fruit flavours along with an indulgent, creamy texture - the result of Natural processing. This combination of flavours and texture really sets coffee apart from others we’ve purchased from neighbouring areas.

This coffee blew us away on the cupping table, with it’s Kenyan like flavour quality, and rich texture. It’s the first year purchasing from Sitio Santa Marta but We’ve got a feeling it won’t be the last.

SOURCING

ORIGIN: Carmo de Minas, Minas Gerais, Brazil PRODUCER: VARIETIES: Catucai PROCESS: Natural ALTITUDE: 1100 - 1300 masl PARTNERS: Carmo Coffees QUALITY SCORE: 87.75 HISTORY: First year of purchasing LOT SIZE: 300kgs HARVEST: July to October

Sourced from the renowned Carmo de Minas, Minas Gerais region, Sitio Santa Marta represents a distinct expression of Brazilian coffee production. This lot features the Catucai varietal, cultivated at elevations between 1100 and 1300 meters. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts a heavier body and pronounced sweetness to the final cup. You can learn more about the nuances of these processing methods to better understand how they influence the profile of this specific harvest.

Roasted by Seven Seeds, this coffee highlights the vibrant potential of the region, showcasing notes of blackberry, purple grape, and hibiscus tea. When evaluating these complex characteristics, it can be helpful to reference the flavor wheel to identify the specific fruit and floral descriptors present. This offering serves as a compelling example of how traditional varietals and careful processing continue to define the evolving landscape of Brazilian specialty coffee.