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Sitio Pinhalzinho

Sitio Pinhalzinho
Sitio Pinhalzinho

Brazil
Single Origin | Espresso

Cherry. Pomegranate. Praline.

Region
Varietal
Process
Altitude
:     Mogiana Paulista, Sao Paulo
:     100% Yellow Catuai
:     Natural
:     1250 Metres

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$20.00
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Brazil
Single Origin | Espresso

Cherry. Pomegranate. Praline.

Region
Varietal
Process
Altitude
:     Mogiana Paulista, Sao Paulo
:     100% Yellow Catuai
:     Natural
:     1250 Metres

Less than a decade ago, Sítio Pinhalzinho had been abandoned with its trees left unmanaged. That was until in 2004, Sérgio Riccetto acquired this small piece of land in Divinolândia city. Thanks to Sérgio’s hard work and dedication, Sítio Pinhalzinho has been transformed into a profitable estate. 

When Sergio first acquired Sítio Pinhalzinho in 2004, the coffee plantation was filled with old unproductive trees. However, due to the estates optimum growing conditions, Sergio saw the land for what it was and decided to purchase the farm. Sergio began from scratch, extracting all the old trees ready for new coffee cultivation. 

Starting with just 4 hectares, in 2006 Sergio planted 4,800 Red Catuai trees. In 2008, he continued his renovation plans, planting two more lots. This time, Sergio selected 4,200 trees of the Mundo Nova variety and another 6,200 of Yellow Catuai. 

To manage the estate, Sergio has adopted the ‘zero crop’ management system. This means that each season, Sergio separates 2 hectares of his crop for pruning and rest, allowing the trees to return stronger for the next crop. Not only does this improve the productivity of Sergio’s trees, but this also means Sergio can lower his production costs, as a smaller team is needed to manage the state. From this method, Sergio is now able to produce 40 bags from a single hectare. 

For processing, coffee from Sítio Pinhalzinho is produced using the Natural method. Coffee cherry is picked when at its most ripe, before being taken to Sítio Pinhalzinho’s patios. Here, cherry is first sorted defined into lots by variety and day of picking. Next, the cherries are sorted, removing any under or over ripes. Once complete, the coffee cherry is evenly spread over the patios, helping to create optimum drying conditions. Once a moisture content of 12% or lower is recorded, dried cherry is collected and transported to the mill. Here, the coffee is milled of its cherry, before being prepped for export. 

Every year, Dutch Colony strives to source, cup and purchase the best tasting Brazilian coffees out there - mainly for the purpose of meeting our requirements in ensuring we have enough of our award-winning Dutch blend to supply to Singapore and beyond. With only 200 bags available for the world from this harvest and 62 bags available for Singapore (psstt we have 60 out of this 62), your palate will surely be teased with a widely fruity Brazil that is delicious enough on its own. We will probably have this available for the next 12 weeks or less, so snap them up soon.

Sitio Pinhalzinho
Sitio Pinhalzinho
Sitio Pinhalzinho
Sitio Pinhalzinho

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