We’re pleased to showcase another incredible producer out of Mata de Minas, Rogerio Melo!
Rogério previously worked in construction, but decided to leave the city life behind and go back to the farm he owned to grow coffee. He has been producing coffee for 10 years, but only recently began producing specialty grade coffee. The change came about through the help of his good friend (and ours) Inacio Soares. Rogério’s farm sits at only 750masl, and he takes care of it together with his wife and two children, who have dedicated their life to the production of specialty coffee.
This lot was fermented and dried within the recommended protocol from Inacio at JS. The coffee is picked fully ripe by hand and then placed into blue tanks for a long period of fermentation (generally 10-12 days). After that, Rogerio places the fermented coffee onto shaded drying tables for 22 days.
We are completely blown away with Rogério’s work on this yellow Catuai lot. Expect notes of cantaloupe, raisin and milk chocolate.
- R.R. de Melo
- rogério melo
- mata de minas
- yellow catuai