Tropical Fruit, Strawberry, Dark Chocolate
About This Coffee
Jhone Lacerda Lot #02 is the culmination of a project that began in 2013 when Jhone attended a lecture by Dr Manuel Diaz on the power of fermentation to achieve incredible results with natural process coffees. He began his own trials, finding after many experiments that rather than time, the temperature of the coffee during fermentation was a crucial factor. He developed a custom app that would measure and record temperature data, allowing him to plot a “fermentation profile”.
This particular micro-lot underwent an extensive selection process, first with manual picking of cherries from the tree, and a second post-harvest sorting of only the ripest cherries. These were then fermented in tanks with the temperature monitored by the app until they reached 43°C. They were then transferred to raised beds to complete the drying cycle. After milling, they went through a final hand-grading of the coffee seeds on a custom-made, slow-moving conveyer belt that Jhone built to his own specifications.
Coffee cultivation started at Santa Rita Estate in the beginning of 1896 with Jhone’s grandparents, taken by his parents who continued until 1966 when the government had oriented eradication of all coffee plants due coffee berry borer, a beetle that had spread throughout the entire region. In 1971, incentivised by the government and following the technical orientation of the Brazilian Institute for Coffee (IBC), the first crops post eradication was planted with a strong focus and investments on producing quality coffee. In 2005, the family decided to focus all energy and resources in producing Specialty Coffee by developing and improving pre and post-harvest processes which make it all very exciting about the future and keeps their passion for coffee alive. Sítio Santa Rita is in the surroundings of Parque Nacional do Caparaó, on the boarder of Minas Gerais and Espirito Santo States. It is composed of four small properties in a total area of 70 hectares with 45% devoted to coffee growing. The topography is irregular where altitude ranges from 900 to 1,550 metres. Since 1896, the small farm belongs to Milanez Lacerda family, responsible for all chained and vertical processes, from planting to preparing a cup of coffee at their own café located within the farm. Sítio Santa Rita systematically seeks to produce quality and consistent lots, aiming at providing excellence to customers and consumers. However, there is something intrinsic to the farm environment, mainly regarding the soil and climate aspects that enables it to reach high quality expectations in the lots produced. In relation to the edaphic aspects, so far little is known about its relation to the quality of the coffee produced. Nevertheless, the soil in question is deep, well-structured and with organic matter content ranging from 3% to 5%. The climate conditions prevailing at the farm, which is essential to the coffee quality, presents wet springs and summer, with high relative humidity and temperatures during the day, while the nights are humid and mild in temperature. Autumn and winter are characterized by dry days with mild temperatures, and cold dry nights. Such climate conditions have a direct impact on the plant and fruit phenology, extending the cycle and interfering in the quality of natural coffees.