Brazil, Sitio Penha

A trip back to familiar ground, why the heck not? The third (or maybe even the fourth) harvest we’ve had from Sitio Penha, as trusty as it gets. It’s a big fat nutella vibe, sweet caramel with some almondy, cakey notes to back it up. Brazils are often overlooked in favour of more "interesting" origins, just please don’t this time for your own good! There aren’t many coffees that can provide this level of comfort...

...and this year The Cartel have bought the whole lot! All the traceable coffee from Paulo at Sitio Penha is coming to us, so you know where you need to be to enjoy it!

Flavour Profile: Frangipane, Milk Chocolate, Caramel

More about Sitio Penha: Paulo, the dedicated owner of Sitio Penha, wears two hats. By day, he works as an agronomist for Cooxupe, a prominent coffee cooperative in the region. In this role, Paulo assists other local coffee farmers, providing guidance on best practices for coffee cultivation. His work at the co-op allows him to share his knowledge and passion for coffee with the wider farming community, contributing to the overall improvement of coffee quality in the region.

After his work at the co-op, Paulo turns his attention to his beloved Sitio Penha, where he puts his agronomic expertise to practice on his own coffee farm. This dual role showcases his deep commitment to the coffee industry, both in supporting fellow farmers during the day and meticulously tending to his own coffee in the evening.

Paulo's journey with Sitio Penha began in 2001, and over the years, he has honed his skills and knowledge to become an expert in coffee cultivation. The farm's elevation at 1,110 meters above sea level, under the protective shadow of Monte Ibituruna, creates ideal conditions for slow cherry maturation, resulting in exceptional flavour, body, and acidity

When the coffee has reached the correct humidity, like many producers in the region, Paulo rents a dry mill to complete the preparation of the coffee. The final preparation for almost all small scale coffee farms like Sitio Penha is called Bica Corrida,(directly translated to mean running spout) which is the hulled coffee before it is prepared for export.

The farm is 10 hectares and he is able to produce around 40 bags per hectare. Of this, 50% makes the correct grade for specialty coffee. The Good Coffee Cartel is therefore buying all of the traceable coffee from Sitio Penha for which Paulo receives a great premium. The rest will be blended and sold at a lower quality or sold for consumption on the local market.