Choco Loco

Origin

Sítio Portella sits at 1260 masl in Caldas, within the volcanic region of Sul de Minas, Brazil. Edir and Marluce have been growing coffee here since 1994, and their son Thalles now helps continue the family business. The farm has earned recognition over the years, including eighth place in the 2018 Cup of Excellence. Alongside their three hectares of coffee, the family also grows vegetables to sell at local markets.

Varietal

Yellow Catucaí is a cross between Catuaí and Icatu, developed for its productivity and resistance to disease. It's a variety often associated with sweet, chocolate-forward profiles, which is exactly what we find in this lot. Plenty of milk chocolate and nougat, with a little raisin sweetness.

Processing

Natural. Once harvested and sorted, the whole coffee cherries are spread across concrete patios to dry for approximately 15 to 20 days. The team regularly turns the cherries and monitors the drying conditions. Lots are kept separate according to plot, harvest time and variety before being prepared for export.

Intervention level

Low. This coffee follows a traditional natural process, with the whole cherries dried on concrete patios. The team carefully monitors moisture and regularly turns the coffee to ensure even drying. It's a relatively straightforward approach that preserves the coffee's sweet, chocolatey character without additional fermentation stages.