Engenho Da Serra - Brazil

Engenho Da Serra - Brazil


Tasting Notes: Milk Chocolate  Plum Hazelnut

Bean Variety: Red Cataui

Process: Natural

Bean or Grind-style
  • In Short

    HICS roasts this Brazilian coffee by Sandra Soeli De Andrade to ensure the richness and intensity of the naturally processed beans is retained. Expect a sweet milk chocolate, rugged, hazelnut cream body with hints of plum

  • Farm Owner

    Sandra Soeli De Andrade

  • Growing Altitude

    1100 - 1200 MASL

  • For those into the farm details

    This coffee come from Engenho Da Serra situated in Carmo Do Paranaiba, Cerrada Mineiro, Minas Gerais which is an area associated with high quality coffee where the coffees must be specialty (80+ points) arabica grown above 800 m.a.s.l and within the region to be part of the Designation or Origin this region has achieved.

    The farm was first planted in the 1970's by José Humberto de Andrade who was one pf the pioneers of coffee in this region. The farm is now run mainly by Sanda and her nephew Lucas Santos. The altitude provides hot sunny days and long cool nights that give the coffee its unique profile balancing flavour and body. They are very focused on maintaining the farm ensuring they are renovating and regenerating areas each year.

    This lot is a Red Catuai that is harvested between July - September and is mechanically picked. Once the coffee is picked it is sorted and then transferred to the patios where it dries for 7 - 10 days. After this the coffee is then left for 30 days to rest in the dry parchment before it can then be milled and sorted for export.

Consistently Fresh Smooth Flavourful Coffee

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HICS - Hayling Island Coffee Society

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