Full body, clean and transparent, with a refined red apple acidity and notes of dark chocolate, vanilla, brown sugar and dark rum.
This coffee was produced by Geraldo Gonçalves Siqueira, who was born into a family of coffee producers and fell in love with coffee from a young age. Born in Carmo do Paranaíba, in the northwest of Minas Gerais, he chose this beautiful region to continue the family tradition and start his own production.
Santa Cecília sits 1,000 metres above sea level and is seven hectares in size; four of these are dedicated to coffee production. Harvest at Santa Cecília runs from June to August, and the entire production of the farm is 160 bags (about half a container).
Quality remains at the core of Santa Cecília’s production. All of the coffee is carefully hand picked when perfectly ripe, and processed using the Pulped Natural method. Geraldo processes his coffee at the farm, pulping the coffee, laying it out to dry in the sun with some mucilage still on the bean, and turning it regularly to ensure it dries slowly and evenly.