Brazilian Sitio Nossa do Senhora single origin coffee beans
£5.40 – £21.50
These beautiful Brazilian single origin coffee beans are brought to us by Rogério Gil Lemos, a true coffee lover and owner of a small 46 hectare farm located in a protected forest reserve in the mountainous region of Sul De Mina.
This is a beautiful rich coffee which has been skillfully roasted to bring out the natural caramel and peanut undertones with dark cherry and organge flavours coming through.
Note: We charge a flat rate rate of £2.60 for delivery and always ship within 2 days of roasting, typically 2-6 days after placing your order.
Farm: Sitio Nossa Do Senhora
Altitude: 850 – 1150 masl
Location: Sul De Minas – The Cerrado, Minas Gerais
Varietal: Yellow Catuai and Red Catuai
Harvest: May – September
Owner: Rogério Gil Lemos
Cup score: 84.25
Located in the mountainous region of Sul De Minas, Sitio Nossa is perfectly situated to grow coffee in Brazil. The small 46 hectare farm – of which 26 hectares are coffee producing – has been under the ownership of Rogério Gil Lemos since 1999, after leaving his previous profession of dentistry and life in Sao Paulo behind. With the help of his wife Norimar Sampaio they purchased the farm from his niece and renamed it in honour of his mother-in-law who was devoted to the saint it is named after.
They had their first harvest in 2000 and since then have invested in planting new coffee plants as well as rubber trees for diversification. During the harvest the farm can produce 1200 bags per year.
The farm has an array of fruit trees and an area of forest reserve in line with Brazilian law to ensure the protection of the environment.
On the farm there are 4 permanent members of staff who help Rogério manage and run the farm. Since taking over Rogerio has fallen in love with coffee and is continually looking at ways to improve the quality they produce.
During the harvest between May and September the coffee is manually collected by around 23 pickers they hire from the local area. They look to train the pickers to select the ripest cherry to ensure the best quality.
Once picked the coffee is transferred to cement patios where it is piled and turned regularly to ensure an even and uniform drying. Usually it is dried in 10-15 days but this can depend on the weather and sometimes if necessary they use a mechanical direr to hit their desired moisture readings of 11%.