Brazil Delson Da Silva Natural Microlot

Name: Brazil Delson Da Silva Natural Microlot
Brand: Bailies Coffee
SKU: CREML0324
Price: 12.0 GBP
Availability: InStock

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Brazil Delson Da Silva Natural Microlot

We’re delighted to be able to introduce this Microlot from COOPFAM cooperative producer, Delson da Silva. We have been working with the COOPFAM cooperative for many years here at Bailies, with the relationship beginning with purchasing lots to feature in our Signature Blend, Pendo.

COOPFAM’s full name, ‘Cooperativa dos Agricultores Familiares de Poço Fundo e Região’ is a cooperative made up of small-scale, local farmers based in the state of Minas Gerais in SE Brazil.

After identifying the potential of some of their growers to excel, COOPFAM have invested heavily in their members over the years – improving livelihoods and passing on information to help them better understand growing practises - and by creating a Microlot program to highlight the work of their most dedicated farmers. By also paying a higher price for quality coffee it allows farmers to invest in new equipment, which is providing farmers with the tools to produce exceptional Microlots, such as this.

The last Microlot we received from COOPFAM producer Delson da Silva, was in 2017, and so we're incredibly excited to introduce this lot - from another of his plots called, Guatambu (Guatambu is a Brazilian soft wood timber tree) - with which he has once again achieved truly exceptional production quality. The Guatambu plot on Delson's farm is a plot of high altitude - for Brazil - which allows for the red catuaí beans to mature slowly, resulting in a beautifully complex and sweet cup.

The cooperative's Microlots are primarily sold locally in Poco Fundo, Coopfam's decision to feature Delson's recent harvest as a limited edition speaks volumes about it's outstanding quality.

We're excited to bring you this exceptional coffee, and we can't wait for you to experience its unique flavours.

Process

The ‘Volcano Drying Technique’ was created by Dr. Flávio Borém, a famous coffee scientist and professor at University of Lavras in Brazil. This technique helps with more uniform drying and managing drying temperatures, to aid high quality flavour development in natural coffees.

The cherries in this lot were handpicked and then spread out on a patio in a single thin layer. After two days, the thickness of this layer was doubled to gently slow down the drying process. At night, the coffee was shaped into small mounds resembling volcanoes to shield it from moisture and temperature changes. In total, the drying process averages around 15 days.