Three Marks - Brazil Santa Clara

Flavors of almond, apricot and vanilla.

These beans work best in an espresso.

The coffee comes from Campor das Vertentes in Brazil.

1100 m above sea level

Yellow Catucaí

Natural

The project

Paulo Afonso de Resende grew up in rural Minas Gerais, Brazil, where he witnessed his father's hard work and dedication to coffee production.

After becoming an engineer, he bought Fazenda Santa Clara in 1993 and started a new chapter as a coffee grower.

With the help of experts and colleagues, he developed a long-term plan for the farm, which helped it become recognized in the region for producing quality coffee.

Paulo Afonso's technical background helps him organize processes and operations, and he has invested in infrastructure and improving working conditions for employees.

The coffee

First of all, these coffee varieties are harvested by machines adapted to pick mainly ripe fruits, following the ripening cycle of each variety.

After harvest, the fruits are immediately sent to paved drying terraces, skipping the wet mill. Because there is no water contact, this procedure can significantly prevent the development of potential “fermented” flavors. On the patios, the beans are spread thinly to increase exposure to sunlight and speed drying.

At a moisture content of approximately 20%

they go to mechanical dryers where the temperature is electronically set to about 35-40°C. This makes it possible to follow a planned drying curve and thereby bring more uniformity to the batch in terms of moisture content.