Brazil Sao Silvestre, Andrade Family, Aerobic Fermentation

GrainPro package 60 kg

Fazenda São Silvestre is located in the Serra do Salitre region, on the border between the states of Minas Gerais and Alto Paranaíba, at an altitude of around 1,200 meters above sea level. This area is known for its ideal terroir for growing fine coffee: the combination of mineral-rich volcanic soils, a mild climate with well-defined rainy and dry seasons, and high altitude provide excellent conditions for the slow ripening of the coffee cherries and a rich flavor profile.

The São Silvestre farm belongs to the Andrade family, which has deep roots in coffee farming dating back to 1901. Today, the farm is run by brothers Ismael José de Andrade and Eduardo Andrade , third generation coffee farmers. These brothers not only continue the family tradition, but actively innovate – combining modern agronomic knowledge with respect for nature and an emphasis on the quality of each lot.

The São Silvestre farm grows carefully selected Arabica varieties, most notably Yellow Bourbon , Catuai and Mundo Novo . These varieties are known for their sweetness, full body and delicate acidity – combined with the São Silvestre terroir, they create complex and elegant cups.

Although it is common in Brazil for coffee to be harvested by machine, the microlot we selected this year was harvested entirely by hand . This careful selection of only the ripest cherries contributes to the exceptional quality and purity of the resulting profile.

We have been working with the Andrade brothers for over 15 years . Our partnership is built on mutual trust, a shared passion for fine coffee and a common goal of continuous improvement. We are happy to see our collaboration continue to develop – and we are proud that the Andrade brothers are our long-term partners.

🌱 Microlot STL018/24 – Fazenda São Silvestre Aerobic Fermentation

🟡 Step 1: Choosing the right variety
The first step was to select a suitable cultivar. Based on refractometer measurements that showed high glucose and fructose content in the coffee cherries, the Yellow Catuaí variety was chosen. This sugar profile is ideal for fermentation processes, as it promotes the development of complex flavors.

🟡 Step 2: Harvesting cherries
The majority of the ripe Yellow Catuaí cherries were harvested by a modern mechanical harvester. However, in this case, a certain amount (microlots) was selectively harvested by hand to ensure the highest quality of ripeness and homogeneity of the input material for fermentation.

🟡 Step 3: Sorting by density
After harvest, the cherries were transported to the processing station of the São Silvestre farm, where they underwent density sorting, which separated the so-called "floaters" (incomplete cherries that float on water) from the healthy, ripe and unripe cherries.

🟡 Step 4: Electronic optical selection
The remaining cherries were then sorted using an optical electronic sorting device that senses the color of the fruit and precisely separates ripe from unripe cherries – with the aim of achieving maximum uniformity of the fermentation material.

🟡 Step 5: Aerobic fermentation
Ripe cherries were placed in open-air fermentation tanks and allowed to ferment at natural ambient temperature (approx. 23°C). After 72 hours of fermentation, the coffee mass reached an internal temperature of approximately 35°C, which was considered the ideal point for ending the process. The mass was then removed from the tanks.

🟡 Step 6: Slow drying
The fermented cherries were transferred to raised drying beds where they were slowly dried for 24 days. This slow drying process promotes even drying of the grains, increases their stability and improves the resulting flavor profile.

Flavor profile : yellow fruit, pineapple, honey, milk chocolate

Country of origin : Brazil

Region : Minas Gerais/Cerrado Mineiro region

Farm : Sao Silvestre

Farmer : Famili Andrade

Altitude: 1250 m above sea level

Variety : Yellow Catuaí

Processing : Aerobic Fermentation

Screen : 15+

Cupping Score : 86

Harvest: 2024/2025