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Planalto Natural

Plahn-al-toe Nah-too-rahl

About Planalto Natural

Our Head of coffee

Will says:

“This coffee has the distinctive flavour that is developed through the natural process of glace cherry, combined with the milk chocolate flavour which Planalto has become known for this coffee is a fantastic twist on a classic Brazilian coffee”

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A couple of years ago, Sergio’s godson and farm manager at Planalto, Acasio, attended a special workshop on different methods of coffee processing. This Included technical details on how to achieve high quality results from both the Natural and Honey processes. Following this we offered you the chance to try a very special version of Planalto - Planalto Natural. The glacé cherry and milk chocolate notes proved very popular, so we asked him to produce another batch to bring to this year's coffee menu!

The Natural coffee process is fairly easy to understand but, in reality, it's very hard to achieve great results with. It’s the classic, 'old-fashioned' way of removing the green bean from within the coffee cherry. The cherries are laid out on a drying patio immediately after picking. Then, over a period of 30 days, they are allowed to dry to a humidity at which the green coffee can be stored without the worry of fermentation or mould impacting the flavour of the resulting coffee. Compared to the Pulped Natural process, the lack of depulping leaves a mass of coffee four times the volume that it would be normally. The fruity flesh that the beans are dried in have more sugar and natural bacteria and yeast which exist within the biodynamic system of the farm. These come together to create a different flavour from the same beans. This process requires constant vigilance over a drying time twice that of the pulped natural coffee - so this is certainly not something that could be extended beyond a small lot of coffee on a farm of this size. This Natural process version of the coffee from Planalto is a great demonstration of well-processed natural coffee and a great opportunity to see if you can pick out the different flavour notes!

About the farm

For the past 25 years the Planalto Estate has been growing speciality coffees in the highlands of the Nova Rezende, in the south of Mina Gerais in Brazil. The generous space (it’s more than 900 hectares in size), the 3600 foot altitude and the surrounding natural forest, contribute to the farm’s unique microclimate - which is perfect for growing high-quality coffee.

The farm is managed by Sergio Mantovanni who, together with his wife Mariza, inherited the farm from Mariza’s father.

A quick Q&A with the farmer, Sergio Mantonvanni:

What are your future plans for the farm?

In the future, the idea is to expand the plantations by acquiring neighbouring areas. In terms of preservation, even though the farm is 25 per cent natural forest, the idea is to expand such areas and plant varietals suited to the local area.

What benefits are provided to workers?

The farm provided housing to all resident workers with access to water and waste services. Education is also provided and wages are above regional standards. A doctor is available to assist the employees and families, and every two weeks an agent of the public health service visits the farm.

What does coffee mean to you?

It’s a passion. Passion for production. It makes me proud to know we’re doing our best.

Order a bag

£8.95(free P&P)
1

Details

ACIDITYMalic
ALTITUDE1200m
FLAVOURGlace cherry and milk chocolate
MOUTHFEELHeavy
ORIGINBrazil
PROCESSNatural
PRODUCERAcasio da Silva Costa
ROAST PROFILEDark
SWEETNESSRefined sugar
TASTING NOTEGlace cherry and milk chocolate
VARIETALYellow Catuai
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