Miguel Fonseca - Mantiqueira Sitio Melado Natural - Brazil

Tasting Notes

About This Bean

<p><span data-mce-fragment="1">Miguel Fonseca has invested years into rejuvenating his land and improving his coffee crop. His 84+ lots are nuanced and flavourful with stone fruit, vanilla and caramelized sugar. </span>This crop is a great example of his hard work.</p> <p>SCA cupping score is 86.75</p> <p><span data-mce-fragment="1">Sensory :  Milk Chocolate | Red Apple | Raisin | Pear</span></p> <p><span>We suggest Light Roast for Filter or Modern Espresso (1:3 - 1:5 ratio)</span></p> <p><span>and Medium Roast for Milk Based or for a more Traditional Espresso (1:2 - 1:2.5 ratio)</span></p> <p>FARM/COOP/STATION: Sitio Melado<br></p> <div class="col-md-6" data-mce-fragment="1"> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">VARIETAL: Mundo Novo</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">PROCESSING: Natural</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">ALTITUDE: 1,330 meters above sea level</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">OWNER: Miguel Fonseca</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">SUBREGION/TOWN: Campanha</dt> </dl> </div> <div class="col-md-6" data-mce-fragment="1"> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">REGION: Mantiqueira Mountains</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">FARM SIZE: 7.5 hectares</dt> </dl> <dl class="row" data-mce-fragment="1"> <dt class="col-5" data-mce-fragment="1">AREA UNDER COFFEE: 4 hectares</dt> </dl> <p> </p> </div> <p>Miguel Fonseca inherited his farm, Sitio Melado at a young age.</p> <p>Eager to travel, he rented out the farm and purchased a truck. He and his wife travelled as truck drivers for many years before deciding to settle down again on their farm.</p> <p>When he returned to his farm in 2018, he found that the soil health was poor and the trees were not in good condition. So, he devoted several years to rejuvenating the soil and trees. Unfortunately, many of the trees needed to be cut down and replanted, but</p> <p>Miguel took the task in stride, dedicated to ensuring optimal soil and plant health. By 2021, he was delivering 84+ lots that are nuanced and flavourful with stone fruit, vanilla and caramelized sugar.<br></p> <p>Cherry is selectively handpicked and dried on patios. All work on the farm is done manually by Miguel and his wife. Cherry is raked frequently to ensure even drying. It takes approximately 17 days for cherry to dry.</p> <p> </p>

Where to find it

This bean is roasted by Central Coast Coffee: Boutique Roasted Coffee, Tools & .... Visit their website to buy direct, or track it in the app to log your shots.