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Introduction to this Limited Edition

Where in the work is Sao Judas
Locaiton of farm

Once in a while Quaffee is able to source something unique and different. Brazil is the largest producer of coffee on the planet. With over 3 billion trees finding something special is always a treat.

Brazilian coffees are normally easily identified as having a rich Brazilian nut flavour. Most Brazilian coffees are mass produced, and microlot coffees are hard to find. SJT is one of these and although we only have a limited amount, we are making it available to coffee lovers that love coffee.

Sao Judas Antonio Rigno, Brazil

Fazenda Sao Judas Tudeu is managed by Mr. Antonio Rigno. In 2009 Piata had ideal weather and 5 out of the top 11 coffees were Antonio Rigno's. Silvio from Agricafe came here a long time ago and saw that there was potential to produce exquisite coffees. He helped teach the Piata farmers how to pick and process high quality coffee. The farmers began using juicers and bottles to pulp and wash coffee to send Silvio samples. The Sao Judas is naturally pulped coffee so flavours are more intense.

They are so committed to coffee, that many small farmers will rest coffee in their own homes and move their family to make room for the coffee. Antonio is somewhat of a patriarch in the community as the other farmers in the area will often look to him for advice. The pickers here at Sao Judas Tudeo are extremely disciplined and are picking only a ripened level based on Antonio's instructions. Mr Christiano has a school on his farm Terra Nova for the children of the employees here. Antonio takes very good care of his employees with job security, and when he won Cup of Excellence (COE), he bought a motorcycle for each full time employee.

Farm Specifics:

Antonia Regno InPaita
Antonia Regno In Paita
Harvest: June-September
Avg Rainfall: 800-900 mm
Avg Temp: 18°C (27°C max)
Varietal: 100% Arabica Catuai
Avg production between all 4 of Antonio's farms:: 1700 bags (1000 bags pulped natural, 700 not)
Type: microlot
Avg Tree Age: 20-30 years old
Soil: Sand and Clay
Region:Piata, Bahia
Altitude:1350 m
Intensity/Prime Attribute: finger biscuits, with subtle dark chocolate
Additional Notes: Gravelas Trees for shade, Almost all coffees here take 10-12 hour wet fermentation tank.
Roast used: Gentle heat introduction, rapid ramp with intense heat at the end. Dropping as second crack starts

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Other Coffee's Info

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