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Brazil South Minas Cascavel Verde Natural

Origin Brazil /

Altitude 110 masl 800 - 1 /

Crop Year 2020 /

Varietal Various /

Product Code 6897

About Brazil South Minas Cascavel Verde Natural

The rattlesnake, known as Cascavel in Brazilian Portuguese, gets a bad rap. It’s reactive tendency to defend itself from all perceived threats, makes it a frightening opponent. But it’s also essential to the coffee ecosystem. In addition to their beautiful markings, rattlesnakes eat rodents and other small pests, keeping them far away from coffee fields where they could wreak havoc by burrowing into coffee tree root systems or chewing through irrigation setups.

Our Cascavel Verde (Portuguese for green) blend is a classic, fruity Brazil with citric acidity and floral notes. At an 84 SCA cup score, one taste will make you reconsider any fear you may have had of snakes.

While you’re thinking about the practical and aesthetic positives of rattlesnakes, make sure to check out our Cascavel Vermelha (Portuguese for red) is a pulpy Brazil natural with lots of red fruit and refined sweetness with an 84 SCA cup score.

NY2 16/17

The Cascavel Verde is NY 2, a designation that assures us that there are no more than 6 visible defects in a 300-gram sample. This small number of defects would be unnoticeable in most cups, ensuring a consistent and delicious flavor.

This coffee is also screen 16/17. Screens are used to separate beans by size. The process of separating beans by size is a crucial stage of the dry milling process. A screen grading machine has a series of screens stacked on top of each other. Green coffee is fed into the machine, and as the screens are shaken, beans that are smaller than holes on a specific screen will fall through to a lower screen until they reach a screen with holes too small for them to fit.

16 screens have holes that keep beans that are large than 6.5 millimeters while 17 screens keep all beans that are between 6.75 millimeters and 7 millimeters (the size of 18 screens). Therefore, all beans in a 16/17 blend will be no smaller than 6.5 millimeters and at their largest, just shy of 7 millimeters. Uniformity in beans sizes helps keep roasting more constant since similar size beans will roast along similar trajectories.

Harvest & Post-harvest

Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing, maximizing productivity. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, this mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derricadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.

This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavours; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile.

About Brazil

Coffee was bought to Brazil in 1727 from French Guiana, by Captain- Lieutenant Francisco de Melo Palheta. Legend has it, that Francisco de Mello charmed the French governor’s wife and she buried coffee seeds in a bouquet of flowers and that is how the cultivation of coffee began.

Today, Brazil is the world’s largest coffee producer and is becoming a major player in the specialty coffee industry.

Coffee farms in Brazil are run as small estates, called ‘Fazendas de Cafe’. The vast majority of coffee farms are found in the regions of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia. Each of these growing regions, produce their own distinct coffees.

Brazil produces many varieties of coffee known as, Bourbon, Typica, Caturra, and Mundo Novo, and about 80% of coffee produced is Arabica. Coffee in Brazil is processed by the wet (washed), dry (natural), and semi-washed (pulped natural) methods.

Coffee in Brazil has generated wealth and stimulated the growth of all agricultural and industrial sectors. It has brought to Brazil many economic, social and political changes in all states, and continues today to be one of the most important products in Brazil.