We are extremely excited to be able to share José Renato's Cup of Excellence entry for a second consecutive year, this year he scored 89.07 placing him 6th! His consistent results have moulded him into one of the most prominent and influential producers in Brazil. Recently, together with other producers, they founded a cooperative called Coopiatã that helps producers in the city of Piatã to produce quality with all the potential of the terroir.
This all began in 2014, when José and his wife Tainã took over the family business and responsibility of caring for their 2.5 hectare farm. Unlike his father, José focused on quality and has achieved sixth place in last year's Cup of Excellence Brazil Competition.
The coffee was hand-picked selectively. Then it was placed in a tank with water in the shade for 24 to 36 hours and the temperature was monitored. Then the coffee was sorted based on density, before being taken to the African beds for classification. Only well-ripened fruits were used, the green cherries and less-ripened cherries were removed. Next the coffee was spread on the concrete patio in a thick later until it was half dried, then in medium layers until reaching 13-14% humidity. The coffee was then placed in rest boxes to rest. A few days before final processing, the coffee returned to the patio to dry to the ideal humidity under the sun.
With this years lot expect this juicy honeydew and bergamot bomb, you'll know exactly why the judges raved about it.
