Country: Brazil
Region: Sul de Minas
Varietal: Red Catuai
Process: Natural
Altitude: 1,215 - 1,280 MASL
Cupping Notes: Brown Sugar, Nougat, Red Apple, Cashew
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso, Blends

Description: At Mantissa Farm, it all begins with a rigorous selection of the coffee seeds. They are selected, planted and kept in special nurseries where seedlings will sprout. The plants undergo several steps of growth and when they present from four to six pairs of leaves on their branches, they are taken to soils where the crops will be kept.

Mantissa is located in a privileged region that produces arabica coffee of high quality. It comprises an area of 208 ha, out of which 160 ha are coffee crops, where mainly they farm the Yellow Bourbon, Red Catuaí, Yellow Catuaí, Yellow Catucaí, Mundo Novo, Obatã, Arara and Icatu varieties. And there is also a bank of varieties (45 in total) to identify the varieties that best develop in the terroir. Their average production per year amounts to 8,000 sacks.

The coffee harvesting is rigorously carried out by trained labor in scheduled periods, when the fruit is in its plenitude and all its sugars are already developed. The farm performs manual and mechanic harvesting.

Mantissa performs different post-harvesting processes in order to meet the most demanding clients' demands and the market's needs. Peeled Cereja, natural and lots of fermented coffee are some of the farm's main processes. After the coffees are harvested and only sorted out in the washer and/or also pulped, coffee beans are taken to rest under the sun on conventional yards and/or on suspended yards (with an ideal angle of inclination, air circulation in every direction and greater utilization of the solar radiation) where they rest until they reach 11% of humidity (considering ideal levels).

The lots are reprocessed and stored in a clean, ventilated place, in accordance with all certifications restrictions. They are preserved in high barrier packages in order to keep the quality and preserve their sensorial characteristics.