Tomazini

A humble 22 hectares located in the mountains of Espirito Santo, Tomazini Farm might be small compared to the enormous Brazilian estates we are accustomed to. Antonio Tomazini purchased the farm 50 years ago, but it has been his son Marco taking the reins, focusing on specialty processing and developing the family farm into what it is today. A classically Brazilian pulped natural process highlighting the sweetness and syrupy body present in the Red catucai. Picking commences when 70% of the cherry is ripe, and is then floated to remove any impurities: the dense, under-ripes sink and the over-ripes rise to the surface. Next is depulping where the skin is removed, then onto the demucilager which cleans the seeds of their sticky fruit flesh and finally ready to dry. In semi-open greenhouses the coffee is arranged in thin layers on raised beds and turned regularly to promote consistent drying. We are enjoying the refreshing cranberry, sweet toffee apple and cacao aftertaste. We purchased this delightful coffee from our old friend and former roaster Shaun who is now working for Brazilian importer Southland Merchants. Tomazini can also be enjoyed in our summer blend Never Not Hot.