Brazil | Espirito Santo competition lot

Born and raised in the Bateia community, Elizelto comes from the Fávero family, one of the first families to settle in the Bateia region, around 1912. His grandparents, Italian immigrants, set down roots on the slopes of the region's stone mountains and there they made their home.

The family's history of growing coffee began with Elizelto's father, Mr. Almir Fávero. Until then, the family grew few coffee trees for their own consumption. Mr. Almir, a man ahead of his time, saw potential in the property for cultivation and decided to invest in coffee growing.

The gamble paid off very well, and Mr. Almir could raise his family with the money from coffee growing. Since then, Elizelto and his two brothers have followed in their father's footsteps and today manage the property together. The brothers' admiration for their father is such that they decided to honor him, and today, in addition to bearing the name Sítio Bateia, the property is also known as Sítio Almir Fávero.

Women are also very active with operations. While the men are in charge of most of the harvesting, the women manage the drying of the beans. Elizelto married Vânia, and it was under their management, in 2016, that the transition from traditional coffee to specialty coffee began.

The property is located in an excellent terroir for the production of special lots: altitudes between 900 and 1,100 meters, excellent precipitation rates throughout the year, and the care of selective harvesting and post-processing carried out by the producer has surprised every year in terms of quality.

Despite being a somewhat reserved producer, Elizelto has been very motivated by the incentive coming from the regional quality contests. Some trophies have already been won by the coffees produced on the site, and the most recent of them was in 2021, in the quality contest promoted by Bourbon Specialty Coffees in the region. Elizelto came in 6th place in the award with a Microlot of the Catuaí variety, which scored 89.25 points.

This coffee came in 7th which is another excellent result given the competition size. With incredible sweetness, balance and notes of Candied almonds, dates, nougat, elderflower, papaya, melon and toffee it delivers. 

Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and mouthfeel. The coffees are depulped and then dried in their remaining mucilage for a period of up to two weeks. Patios are the most common drying surfaces.

Catucai is a cross between Icatu and Catuai, existing in yellow and red form.  It is a hardy variety resistant to leaf rust and characterised by vigorous growth and high productivity.  Yellow and red Catucai are small in statue, with red Catucai being slightly taller. This hybrid was made in 1988 by researchers at the then Brazilian Coffee Institute (IBC). This variety was created to be coffee rust resistant and requires less water than other varieties. Catucai is also known for its high productivity.

Espirito Santo is one of the smallest regions of Brazil. It is bordered by the Atlantic Ocean to the east and the Serra Chibata mountain range to the west. Relative to the rest of Brazil, this area is very quality-focused. Producers operate on 5-20 hectares in steep hills, hand-picking their coffee. The rains incoming from the coast cause cherries to mature slowly extending the harvest period much later into the year than in the rest of Brazil, resulting in a high concentration of microlots.

Region: Castelo, Espírito Santo

Producer: Sítio Do Almir Fávero

Altitude: 900-1100m

Variety: Catucai 

Process: Pulped natural

Notes: Candied almonds, dates, nougat

WEIGHT: 250g

Please note that 250g bags can be shipped in kava boxes as an additional option. All grind sizes are approximate and in relation to the equipment we use. Grind size or setting might differ from your equipment preferences. If not certain order beans as we can't accept returns for pre-ground coffees. Thank you for understanding.