Arrived December 31 2021 in Calgary Warehouse

Forward has purchased 12 x 30kg bags of Capim Seco Natural Anaerobic Acaia

One (1) bag has been booked by Alternate Route Coffee in Leduc, Alberta.

One (1) bag has been booked by Single V Coffee in Burnaby, British Columbia

Capim Seco is a forty hectare farm based in Carmo de Minas that sits between 1100 and 1300 meters above sea level. It's owned and operated by Ciro Dias Pereira, who has been responsible for the farm since 2007. Rafael emphasizes the importance coffee is to the global connection and the exchange of knowledge that comes through this pathway.

Since the first harvest, Rafeal has received good evaluation of the coffee lots, knowing the quality prospects were already there. He's planted Yellow Bourbon, Acaia, Icatu and Yellow Catuai throughout Capim Seco. The farm is solely for the production of coffees, and the processing takes place at his mother and aunts property, Irmas Pereira, where they're investing in superior quality fermentation practices and drying practices.

"Coffee is what makes my family very attached from the past to the present day. To honour it, we must always keep in mind to continue working in the production of the best coffees. That is my goal: to put the soul of an entire family into a specialty cup of coffee."

For our quality team, this coffee shows notes of dark berries, with blackberry and black cherry being the dominant flavour notes. There's stone fruits, such as nectarine, with a sweetness that reminds us of wine gums, a body that's creamy and a subtle acidity of lemon lime.

 

Price Forward paid per kilogram: $9.90USD FOB
Process: Natural Anaerobic 
Total kilos purchased: 360 (12 x 30kg Bag) 
Harvest date: July 2021 
Fermentation: Whole cherry anaerobic fermentation in sealed plastic tanks for 120 hours.

Drying time: 8 days on raised beds
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 1150 masl
Region: Carmo de Minas, Brazil