Bailies Coffee Brazil Sao Silvestre Carbonic Maceration Microlot 250g Bag

Bailies Coffee Brazil Sao Silvestre Carbonic Maceration Microlot 250g Bag

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Brazil Sao Silvestre Carbonic Maceration Micolot 

Roasted for filter: Best enjoyed as a pour over, without milk, to allow the subtleties of the light roast to emerge.

Flavour Notes: Hazelnuts, Strawberries,& Balsamic

From the Roaster:

We have worked with Sao Silvestre for the past several years and we are incredibly fortunate to have built such strong relations with Ismael & Eduardo and our working relationship continues to see progress year on year. Typically Sao Silvestre is reserved for our Single Origin offering, however, the skill and processing abilities of Sao Silvestre has allowed them to produce some truly unique and exciting that have placed highly in Cup of Excellence over the years.


Sao Silvestre rightfully earned their reputation in Brazil due to the attention to detail and investments into experimental processing. The professional methods used in selection, separation and processing of the cherries has enabled them to utilize the full potential of their coffees.

The Carbonic Maceration process is normally used in wine processing, where grapes are fermented as whole, not crushed, in carbon dioxide rich environment. A few years ago, same process started to appear in coffee production and in certain conditions can create very interesting flavour profiles, exampled in this particular lot.  

Process

The ripe cherries are stored in steel tanks where they are enclosed and fermented in CO2 rich environment for a few days at stable temperature of 20°C. Throughout the fermentation, the tank is continuously monitored to determine the optimum termination point. Once the fermentation is concluded, the cherries are spread out onto raised beds where they are slowly dried over the course of 3 weeks. During this time they are turned several times a day and further manual selection is required. When the beans are dried, the skin and the parchment are removed in the dry mill.

  • Farm: Sao Silvestre
  • Location: Serra do Salitre, Minas Gerais 
  • Process: Carbonic Maceration
  • Varietal: Yellow Icatu 
  • Altitude: 1100 - 1200masl
  • Acidity: Medium/Low
  • Body: Medium
  • Aroma: Nutella