HICS roasts this Brazilian coffee by Ana Maria Borges Ferreira to ensure the richness and intensity of the naturally processed beans is retained. Expect a chocolatey body, rugged, hazelnutty mouthful with hints of berry and candied orange
Ana Maria Borges Ferreira
1059 - 1259 MASL
For those into the farm details
Ana Maria Borges Ferreira, followed the footsteps of her father Manoel Teodoro Ferreira who had started producing coffee in small quantities in 1965. Ana Maria was fascinated about the affection that her father had for the coffee and picked upt this interest in the crop too that has stayed with here today. Since that time the family was already a leader in the community fro quality and developing investing in infrastructure such as a paved drying yard, mechanical washer and driers.
In 2008 Ana Maria and her husband, Luciano Borges Ferreira decided invest further into specialty coffee and bought more land with altitudes from 1050 to 1259 meters. This land was situated with a favourable microclimante and diversity to suited for producing Specialty Coffee.
Today the property produces about a 80% specialty coffee and in 2015, Ana Maria Borges won at first place on the Coopervass Competition scoring 87 points.
During the harvest the coffees is collected manually before being placed on the patios for between 7 – 10 days until the coffee reached below 11% moisture. The coffee is turned every 2-3 hours during the day to ensure an even drying. After this the coffee is then left to rest for 30 days in silos before then being hulled and screened again separated into two grades with the top grade being used for export.