Fazenda Santa Hedwirges – Hugo Brito Thermal Shock at an elevation of 2150masl

at an elevation of 2150masl where she grows an heirloom cultivar known for its distinct and nuanced flavours

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

Designed for both pour-over and espresso

Geisha cherries for this microlot undergo an aerobic fermentation and pulping 16hrs after that

The coffees in this lot were purchased from four producers: Monica Lisette

Fazenda Santa Hedwirges – Hugo Brito Thermal Shock at an elevation of 2150maslFazenda Santa Hedwirges in Sul de Minas, Brazil, has been producing coffee for over 90 years, and is now in the hands of Hugo Brito, a 4th generation coffee farmer. In order to promote biodiversity, the farm constantly implements sustainable environmental practices like sewage treatment, the correct use of pesticides, and planting native trees. There are 4 independent production centres on the estate, allowing them to separate the different micro