Where is Sul de Minas?

Situated in the southern part of Minas Gerais, Brazil, this region has cultivated coffee since the 18th century. With its fertile soil, high altitudes, ideal climate, and ample rainfall, 30% of the country’s Arabica coffee production comes from here, and the majority is speciality graded. It truly is a coffee paradise!

Coffees from this region are known for their chocolatey base and well-rounded flavour profile, making the beans highly sought after. These coffees can also exhibit fruity and nutty notes depending on the processing methods.

Who grew these beans?

The Bernardes family has lovingly cultivated this coffee on their small farm, Sitio Serra Negra. Paulo, his two sons, and his wife Maria have grown coffee here for over 30 years. While the men focus on planting, managing, and harvesting, Maria oversees the processing aspects of the coffee.

Maria says; “We are very happy to see our coffee shipped overseas. This is a confirmation that our effort is not in vain. We are seeing the results, and that’s encouraging, especially for small growers like us.“

Their farm is situated 1,100 meters above sea level and takes advantage of this region’s many benefits. Sul de Minas is home to the vast nature reserves of Brazil’s Atlantic Rainforest, which helps protect the soil from degradation caused by over farming.

How were these beans harvested and processed?

The process begins with Paulo and his two sons carefully hand-picking the ripest cherries. Once collected, the cherries are placed into large flotation tanks that separate the fruit by density. The perfectly ripe cherries, being denser, sink to the bottom, while under-ripe or potentially damaged fruit floats to the surface. This floating fruit is then skimmed off and discarded.

The ripe cherries are removed and spread out on large patios to sun-dry, still containing the coffee bean inside. This process allows the coffee to ferment and absorb the flavours of the cherries.

Maria carefully monitors and turns the cherries to prevent over-fermentation or mould. After approximately 30 days, once they have dried to the optimal moisture level, the beans are removed and washed to remove any remaining mucilage. They are then hulled, graded and bagged to preserve freshness before being shipped to us at Two Chimps!

What flavours can you expect from Don’t Poke the Polkadots?

Our artisan roaster has expertly roasted these beans to a medium level, perfect for showcasing the natural flavours present. The flavour profile begins with a creamy chocolate base, complemented by light nutty notes from peanuts and cashews. You’ll also notice juicy raisins combined with stone fruits for a hint of sweetness. Yum!