Since 1890, the Carvalho Dias and Ottoni Families have upheld a tradition of farming coffee in Brazil’s most prestigious coffee-growing areas. Today, this tradition is in its fifth generation. The estates of the families’ descendents, located in regions renowned for the production of fine quality coffee, produce more than 200,000 bags of Arabica coffee, the result of the combination of tradition of careful plant husbandry with advanced technology and respect for the demanding requirements of modern consumers.
In order to achieve this high quality, the plantations use special varietals, such as Yellow Bourbon, and state-of-the-art technology, induding suspended drying tables and pulped natural processing.
The utmost respect for the environment has been handed down from generation to generation. The coffee plantations are situated next to nature reserves set aside for native vegetation, in order to maintain an ecological balance. The use of agrochemicals is subject to strict to preserve all water courses, in order to avoid any risk of contamination.
As part of their concern with social responsibility, the estates take special care of their work force. The employees and their families live in comfortable housing and have access to schooling, churches, medical assistance and recreational facilities.
Since 1992, the two families have exported coffee to the most refined markets in the world. Their coffee can be found in specialty retailers in the United States, Canada, Japan and Europe.
The launch of SPRESS CAFE demonstrates their interest in providing Brazilians with the opportunity to consume coffee of the highest quality, a privilege until recently restricted to foreign consumers.
The Coffee cherry is a fruit with little pulp and two large seeds.
Contrary to what one might assume, the pulp of the coffee cherry is extremely sweet, in contrast to the taste of the drink. A good comparison is with the grape, which has a sweet pulp but a bitter-tasting seed. A rigorous control of fermentation is important during post-harvest processing of coffee.
The “Natural” process consists of drying the entire cherry and later removing the husk.
The “Pulped Natural” process consists of pressing the recently-harvested cherries against a screen that forces the ripes cherries to release their beans. This process permits the full separation of only the ripe cherries, in order to achieve superior quality. These beans are dried involved by the mucilage so as to preserve their natural advantages, such as sweetness and body (in contrast to the process used in Colombia and Central America, where pulp and mucilage are removed wich results in a consistently mild coffee, with reduced body and high acidity).
The Spress Cafe is composed of a special blend of beans processed by the “Natural” and “pulped Natural” methods.
The Outstanding Characteristics of Spress Café
Sweetness: Marked and Mature