Brazil Fazenda Samabaia

Since 1896 Cambraia family has been growing coffees in Santo Antônio do Amparo
Village - Sul de Minas region - Brazil. Fazenda Samambaia has achieved several top 20
finishes in the Cup of Excellence. The farm is roughly 1800 hectares with 619
hectares dedicated to coffee cultures. Harvests typically take place from June to August.

Henrique Dias Cambraia, the owner of Fazenda Samambaia, believes that the succees of his farm has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin.

Each coffee bean that comes out of this farm carries the soul and the hard work of the coffee grower and each cup of coffee is an expression of its unique terroir.

The first coffee plants were reportedly brought in the relatively early 18th century, spreading from the northern state of Pará in 1727 all the way down to Rio de Janerio within 50 years. Brazil is one of the two biggest producers of coffee on yearly basis, together with Columbia.

Sul de Minas is a region in the southern part of Minas Gerais, the largest coffee-growing state in Brazil. This region borders São Paulo to the west and Matas de Minas to the east. This portion of Minas Gerais produces the most coffee due to the forested hills and cool weather. The coffee here is known for quality because of the unique microclimates in the area.

Brazilian Naturals are picked either selectively by hand or strip-picked by hand or mechanically for more commercial quality.

They are then typically spread to dry on patios or, in the production of some specialty coffees, dried on raised beds. Drying can take 20–25 days, depending on the weather.

It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. Those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.

Brazilian microlots are a relatively new entry into the world of specialty coffee, compared to larger-scale farming operations that are common in the country. Microlots are typically either a small selection of specialized coffee, that is kept separate from the total volume a single estate produces, or they are sourced from the many smallholder producers (10–30 hectares). Microlots possess the highest level of quality.

Yellow Bourbon - Naturally occurring Typica mutation; selected from Ethiopian coffee cultivated in Yemen transplanted to Bourbon Island (now
Réunion) in XVIII century.