The Moscardinis, fourth-generation Italian family coffee growers in Brazil, are among the most traditional and respected growers in the Alta Mogiana region. They believe in investing in new approaches and technologies, with the goal of offering a truly unique cup. They also roast their coffees for local coffee shops.
The Moscardinis grow Catuaí, Topázio, Tupi and Yellow Obatã, between 900 and 1,050 meters and produce 20,000 bags per year.
The natural controlled fermentation process is rigorously overseen. First, the Moscardinis carefully select the cherries for these lots and arrange them in thick piles, so they begin to ferment; at night, the piles are covered to keep to keep in their moisture. For three to four days, the humidity level and temperature of the cherries are meticulously tracked, as the fermentation continues, and the piles are spread out into thinner layers, so fermentation continues at a slower rate for another few days.
Finally, after about seven days, the coffee is dried on the patios until the desired moisture level is achieved.
Stats (for coffee nerds):
Alta Mogiana, São Paulo Region
Arabica Variety: Mundo Novo, Yellow Catuaí, Topázio, Tupi and Yellow Obatã
Milling process: Natural controlled fermentation, patio and machine dried
Tasting notes (for the rest of us):
Hazelnut, Sesame, Plum, Green Grape Acidity