ESPÍRITO SANTO: THE CAFEES AND THE MOUNTAINS
In July 2022 we went to get to know some of our favorite producers up close in the middle of the mountainous region of Espírito Santo. Ed Costalonga, a skilled producer and beloved by us, was the one who guided us through the farms; he is known and loved by most producers. Many mountains and icy winds surround our days, the mild climate is a relevant factor in the production of high density and complexity coffees.
Due to the climate, maturation tends to be slower, so the fruit absorbs even more nutrients and develops more sugars. The vast majority of producers use depulping machines, which provide a specific pressure sufficient to remove only the skins of the fruit, thus leaving only the grains on display, ready for drying. this step helps in a more homogeneous drying.
In the second part of the trip, we went to Alto Caparaó to visit Ninho da Águia farm, owned by Clayton Barrosa. This region is a little warmer, which is why Clayton dries the coffees naturally. He became known for the consistency and quality of his coffees, part of them produced in agroforestry, which consists of combining other fruits and plants, enriching the soil and helping to form a biodiverse ecosystem, ideal for soil recovery, maintaining it. healthy and ensuring the preservation of the region.
Beautiful coffees demand special attention at each stage, it is not by chance, but due to hard work. On this trip, we closely observed how hard it is to grow high quality coffee, witnessing a bit of the producers' routine made us value this work even more and the grain we receive in our coffee shops. The potential that the Espírito Santo region has is on the same level as countries in Africa and Central America, which excites us and moves us to seek more brilliant coffees in our country.
