This is our second year working with the coffees from Wilian Sartori. He has consistently produced some of our favorite coffees from Espírito Santo, and this year is no different. In the cup we find black currant, yellow tropicals, and a lively acidity.
Bateia, Espírito Santo
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Fermented. Dried on raised beds until moisture content reaches 10%-11%.
Wilian Sartori is a fifth-generation coffee producer whose family originally came from the northern Italian region of Veneto. He works alongside his father, Ézio, brother Everton, and mother Maria Aparecida. The Brazilian region of Bateia used to be heavily mined for gold, but that practice has since been prohibited, and the area is now producing some of the best coffees we've tasted in anywhere in the world.
Catucaí Vermelho 785 is a progeny of Icatú Vermelho and Catuaí Vermelho, and within the Bourbon lineage. It is a small uniform plant with wavy-edged leaves, and bronze-hued new growth. It is high-yielding, produces large red fruit with a large sieve rating, and is both highly leaf-rust tolerant and remarkably stable in varied weather conditions. While generally an early-harvest plant, in certain climates fruit development begins early but slows significantly—a trait that has been utilized to extend fruit maturation and improve cup quality by some of the more astute producers in compatible regions.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.