Brazil Yamava البرازيل يامافا

Roasted nuts | Milk chocolate | Brown sugar

Farm: Sítio Yamava

Varietal: Mundo Novo

Processing: Natural 

Altitude: 850 meters above sea level

Owner: Márcio Martins Ferreira

Town / City: São Paulo

Region: Alta Mogiana

Country: Brazil

الإيحاءات: مكسّرات محمّصة | شوكولاتة حليب | سكّر بنّي

المزرعة: يامافا

السلالة: مندو نوفو

المعالجة: مجفّفة

الارتفاع: ٨٥٠ متر فوق سطح البحر

المزارع: مارسيو مارتنز فريرا

المدينة: ساو بولو

المنطقة: التا موجيانا

As one of the oldest producing regions in Brazil, Mogiana was also the name of a railroad entrepreneur who helped facilitate the movement of coffee throughout the country. This train was known as the “Coffee Train.” Today, Mogiana is still responsible for some excellent coffees in Brazil, including this lot, which hails from Sítio Yamava. The farm is owned and managed by Márcio Martins Ferreira, who is in the process of passing the reigns to his son, Guilherme Nassif Martins Ferreira. The farm was originally a dairy farm, and it was thanks to Márcio’s work and innovation, that the land was reverted to grow coffee instead. It was a successful shift, as the farm now grows 270 hectares of coffee. His innovative ideas included introducing new coffee varietals, post-harvest sensory evaluations, and constructing raised beds to dry high- quality lots separately for a more valuable market. Thanks also to the support from his hardworking team, Sítio Yamava has grown significantly into an excellent, efficient farm. As Márcio hands down responsibilities to his son, it shows the importance of family and tradition at Sítio Yamava. This specific lot is comprised of the Mundo Novo varietal and is processed utilizing the Natural method. After the careful harvest of the coffee at peak ripeness, the cherries were delivered to the wet mill. Harvest at Sítio Yamava is done via machine thanks to the flat landscape of the farm. This helps with efficiency and gives the team the ability to harvest coffee across the expansive amount of land. Once at the mill, the cherries are sorted and spread evenly on patios to dry in the open sun for 48 hours. After this first drying step is finished, the cherries are moved to machine dryers for 20 more hours to reach the ideal moisture content.