Brazil Sao Silvestre Kombucha Fermented
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The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. The new generation of Andrade family established their farms in this region during the 70’s.
In the early 90’s, with the need for expansion, the brothers acquired São Silvestre farm in Serra do Salitre. This farm produces high quality coffees because of its climate and altitude, combined with the correct management of crops and post-harvest with selection criteria of cherries, grains and natural drying.
São Silvestre means “Immaculate Wildness”, because of its natural beauty and good climate. The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí and Red Catuaí varietals, which thrive here and account for the majority of the farm’s yield.
The varietal Yellow Icatu was chosen in this process. The ripe cherries were fermented inside 200-litre barrels, in the presence of kombucha. After fermentation, the cherries went straight to raised beds to slowly dry.
In the early 90’s, with the need for expansion, the brothers acquired São Silvestre farm in Serra do Salitre. This farm produces high quality coffees because of its climate and altitude, combined with the correct management of crops and post-harvest with selection criteria of cherries, grains and natural drying.
São Silvestre means “Immaculate Wildness”, because of its natural beauty and good climate. The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí and Red Catuaí varietals, which thrive here and account for the majority of the farm’s yield.
The varietal Yellow Icatu was chosen in this process. The ripe cherries were fermented inside 200-litre barrels, in the presence of kombucha. After fermentation, the cherries went straight to raised beds to slowly dry.
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