Brazil, Sitio Pinhalzinho
| Producer | Sergio Luis Ricetto |
| Farm/Mill |
|
| Cultivar | Yellow Catucai |
| Process | Natural |
| Location | Divinolandia |
| Altitude |
|
| Harvest | July - September |
Expect notes of Chocolate, Dried Mango, Almond.
Located in the mountainous region of Divinolândia, Sitio Pinhalzinho boasts ideal conditions for growing high-quality coffee across its 13 hectares. Situated at an altitude of 1200m, the farm is home to yellow catucai, bourbon, and mundo novo varietals.
To process the coffee, producer Sergio Luis Ricetto uses a traditional natural production method that requires less water than other techniques. The main harvest season at Sitio Pinhalzinho is July, when the coffee is hand-picked and patio-dried. We have been consistently impressed by the quality of the coffee produced at Sitio Pinhalzinho. It has a rich, syrupy body and dried tropical fruit notes, with a chocolate flapjack finish.
Sergio Luis Ricetto is a member of the Aprod group, an organisation that supports the sustainable production of specialty coffee. By sourcing its beans from Sitio Pinhalzinho, Kiss the Hippo is able to support small-scale farmers like Sergio and contribute to the sustainability of the wider coffee industry.
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Description
| Producer | Sergio Luis Ricetto |
| Farm/Mill |
|
| Cultivar | Yellow Catucai |
| Process | Natural |
| Location | Divinolandia |
| Altitude |
|
| Harvest | July - September |
Expect notes of Chocolate, Dried Mango, Almond.
Located in the mountainous region of Divinolândia, Sitio Pinhalzinho boasts ideal conditions for growing high-quality coffee across its 13 hectares. Situated at an altitude of 1200m, the farm is home to yellow catucai, bourbon, and mundo novo varietals.
To process the coffee, producer Sergio Luis Ricetto uses a traditional natural production method that requires less water than other techniques. The main harvest season at Sitio Pinhalzinho is July, when the coffee is hand-picked and patio-dried. We have been consistently impressed by the quality of the coffee produced at Sitio Pinhalzinho. It has a rich, syrupy body and dried tropical fruit notes, with a chocolate flapjack finish.
Sergio Luis Ricetto is a member of the Aprod group, an organisation that supports the sustainable production of specialty coffee. By sourcing its beans from Sitio Pinhalzinho, Kiss the Hippo is able to support small-scale farmers like Sergio and contribute to the sustainability of the wider coffee industry.
