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Corrégo Dantas

About Corrégo Dantas

Our Head of coffee

Will says:

“Cherry and plum flavours are enhanced by the addition of an apricot aftertaste, due to the use of the natural process. A silky mouthfeel, light orange citrus acidity and a delicious brown sugar sweetness is developed in the roast.”

The Ilicinea area of Brazil is bombarded with high winds throughout most of the year. This, together with rocky soil, has historically made it very difficult to grow coffee trees in the region. Standard Brazilian farm practices are futile, having been developed for lower-altitude farms, which most of the other coffee farms are. So for farmers like João Paulo França, adaptation was key. They began planting trees around their farms to act as windbreaks, protecting the coffee trees and letting them thrive.

Traditionally this has meant that expectations for coffee quality in the area are low. However, since the addition of a new processing mill in the area, we have found a delicious flavour profile is being produced, different to what we often see from Brazil.

The coffee produced from Corrégo Dantas has myriad fruity flavours owing to the unique growing conditions and the natural processing method. There are rich cherry and plum flavours followed by a complementary apricot aftertaste. The acidity is a light orange citrus, the mouthfeel is silky, and the sweetness is reminiscent of brown sugar.

About the farm

A passion for coffee runs in the family at Corrego Dantas, with Joao Paolo working closely with his father, Lazaro Franca. Lazaro had been running the farm for years, but as Joao Paolo grew up, he began to think of ways in which the quality of the coffee could be improved. Small changes and details, like how to handle the cherries post-harvest, have paid huge dividends, and now it’s a farm that produces a really speciality coffee.

A quick Q&A with the farmer

What does the farm mean to you?

The farm is not just a farm, it is my home. I was born here, and I live her with my family. The farm taught me to appreciate the best things in life, and I’m so grateful to have it.

What does it mean for you to sell your coffee at the speciality price?

The encouragement that comes from being valued is hard to describe. There are some difficulties in producing speciality coffee, but it’s all worth it.

Why do you produce speciality coffee?

Coffee should always be of good quality. All around the world, people will be drinking this, and so I am compelled to offer a quality product.

Details

ACIDITYOrange citrus
ALTITUDE1250m
FLAVOURCherry and plum
MOUTHFEELSilky
ORIGINBrazil
PROCESSNatural
PRODUCERJoão Paulo França
ROAST PROFILEMedium Dark
SWEETNESSBrown sugar
TASTING NOTECherry, plum and apricot
VARIETALYellow Catuai
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