Region: Manhuacu, Serra Da Chabata, Eastern Minas Gerais
Screen Size: 15 plus
Varietal: Catuai & Mundo Novo
Altitude: 600-700 meters above sea level
Soils: Reddish coloured pure clay
Process: Washed and sun dried
Aroma: Soft, with notes of chocolate, caramel and marzipan
Cupping notes: Clean and slightly sweet with hints of chocolate and peanuts.
Internal Cupping Score: 82
Harvest: Due to the flat topography, mechanical harvesting is commonly used.
Manhuaçu is a city and municipality in Eastern Minas Gerais state. The population of the municipalitiy is about 68,000 inhabitants with about 41,000 in the urban area and 27,000 in the rural area.The total area of the municipality is 629 km² and it lies at an elevation of 635 m in the foothills of the Serra da Chabata or Caparaó, which form the boundary between the states of Minas Gerais and Espírito Santo. The region harvests about 1.5 million sacks of coffee a year.
The vast majority of Brazil coffee beans are processed via the dry/natural method, since Brazil is one of the few countries in the world that has the appropriate weather to do so successfully. Due to Brazil’s distinct dry and wet seasons, the flowering and cherry maturation is homogeneous. This allows Brazilians to harvest coffee via the strip picking method and/or mechanically. Although under-ripe and overripe cherries are also harvested, careful processing will easily remove these coffee cherries.
Wet-Process: Wet-processing (washed) coffees is a relatively new method of removing the four layers surrounding the coffee bean. This process results in a coffee that is cleaner, brighter, and fruitier. Wet processing is done in a relatively small proportion to dry-processing in Brazil, but offers another cleaner and brighter dimension to Brazilian coffees.