2015 Cup of Excellence – Pulped Naturals – 9th Place

2015 Cup of Excellence – Pulped Naturals – 9th Place
Serra das Três Barras
José Wagner Ribeiro Junqueira
BRAZIL
PULPED NATURALS 2015
Characteristics of the Coffee Lot
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Processing: Pulped Natural
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Variety: Yellow Catucaí 2SL
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Average Elevation: 1400 m (4593 ft)
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Number of Bags: 22 bags
Characteristics of the Property
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Location: Carmo de Minas, Minas Gerais
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Region: Mantiqueira de Minas
(Geographical Indication)
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Total area: 175.2 ha (433 acres)
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Area planted with coffee: 36 ha (89 acres)
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Highest elevation: 1500 m (4921 ft)
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Lowest elevation: 960 m (3150 ft)
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Telephone: +55 (35) 3334 1144
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E-mail: [email protected]
History of the farm
Fazenda Serra das Três Barras farm arose from
the division of the bicentennial “Fazenda das Três
Barras,” traditionally devoted to the production of
coffees of extremely fine quality. The area where the
coffee was produced today belongs to producer José
Wagner Ribeiro Junqueira, and makes up a familial
group, together with his three sons (Kleber, Ralph
and Herbert de Castro Junqueira), and his wife
Margarida Maria de Castro Junqueira.
The family has a cultivated area of 160 hectares of
coffee, of several varieties, spread over six properties
Score: 87.63
Tasting Notes
Aroma/Flavor: caramel, toffee, chocolate, blueberry,
brown sugar, vanilla, blood orange, grapefruit,
sugarcane, stonefruits, honey, peach, spicey, peanut
butter, black cherry
Acidity: lasting, tartaric, orange
Other: rich and velvety mouthfeel, layered silky, long
lasting sweetness, very Brazilian
belonging to the group, which has the
renowned “Fazenda Serra das Três Barras” as its
headquarters, where all of the coffees produced
are processed and prepared, with a total annual
production of around 3500 processed bags. The
family’s coffee trees are cultivated in fertile
soils, with elevations varying from 1100 to 1450
meters, in relief typical of Serra da Mantiqueira,
amenable temperature during the entire year
and annual rainfall varying from 1700 to 2200
mm, with well-defined seasons. Seeking to
develop coffee production, its main activity,
always in constant harmony with nature, José
Wagner Ribeiro Junqueira’s family searches for
all means to vigorously preserve the areas of
natural forest and the many springs existing on
its properties.
Living almost exclusively from rural activity for eight generations, Fazenda Serra das Três Barras today
relies on the collaboration of eight direct employees and their families and, also, on the service of another
thirty workers during the harvest, when the demand for labor is higher.
Coffee processing system
The coffees are picked by hand at the most favorable
and propitious moments over appropriate cloths, to
avoid contact with the ground. They are transported
on the same day to the drying patio, and, if necessary,
are taken to the rotating dryer to complete drying.
After that, they are deposited in rest boxes to rest for
a period of 30 to 60 days. After being processed, the
coffees are remitted to COCARIVE’s (Cooperativa
Regional dos Cafeicultores do Vale do Rio Verde)
warehouses, where they are analyzed and prepared
according to market demands.
Concern about quality
Seeking quality in the coffees produced, without
dispensing with productivity, we rely upon the highly
technical assistance disseminated by COCARIVE
in important partnership with EMATER-MG,
Empresa de Assistência Técnica e Extensão Rural
do Estado de Minas Gerais. Fazenda Serra das Três
Barras is certified by the Minas Gerais State Coffee
Certification Program, “Certifica Minas.”