This is our seventh season receiving the Sao Silvestre crop, we are very fortunate to have built such strong relations with Ismael & Eduardo and our working relationship continues to see progress year on year. With over 100 years experience in producing the finest coffee in Brazil, the Andrade family started Sao Silvestre in the mid 1990s. In the past couple of years, the family's drive to improve their produce lead them to build raised processing beds for drying. This step to increase quality has been successful, and was confirmed by their results in both Cup of Excellence and Regiao do Cerrado competitions. Process The cherries are collected with the help of mechanical harvesters and brought to the farm. They are carefully selected and graded, all impurities are removed and the cherries are pulped. Sticky parchment beans with the mucilage still attached are then spread out onto raised beds where they are slowly dried over the course of 2 weeks. During this time they are turned multiple times a day and further manual selection is taken place. When the beans are dried the parchment is removed at the on-farm dry mill. * **Farm:** Sao Silvestre * **Location:** Serra do Salitre * **Process:** Natural * **Varietal:** Yellow Icatu & Catuai * **Tasting:** Hazelnut, Strawberry & Overripe Grape * **Altitude:** 1100 - 1200masl Our speciality coffee can be purchased as whole bean or ground for your preferred brew method. BEST SERVED

This is our seventh season receiving the Sao Silvestre crop, we are very fortunate to have built such strong relations with Ismael & Eduardo and our working relationship continues to see progress year on year. With over 100 years experience in producing the finest coffee in Brazil, the Andrade family started Sao Silvestre in the mid 1990s. In the past couple of years, the family's drive to improve their produce lead them to build raised processing beds for drying. This step to increase quality has been successful, and was confirmed by their results in both Cup of Excellence and Regiao do Cerrado competitions. Process The cherries are collected with the help of mechanical harvesters and brought to the farm. They are carefully selected and graded, all impurities are removed and the cherries are pulped. Sticky parchment beans with the mucilage still attached are then spread out onto raised beds where they are slowly dried over the course of 2 weeks. During this time they are turned multiple times a day and further manual selection is taken place. When the beans are dried the parchment is removed at the on-farm dry mill. * **Farm:** Sao Silvestre * **Location:** Serra do Salitre * **Process:** Natural * **Varietal:** Yellow Icatu & Catuai * **Tasting:** Hazelnut, Strawberry & Overripe Grape * **Altitude:** 1100 - 1200masl Our speciality coffee can be purchased as whole bean or ground for your preferred brew method. BEST SERVED