Brazil Volcano Copa Café - 2 estates
Copa Café - 2 estates
23rd of June – 25th of July
1000m to 1200m
Catuaí, Mundo Novo and Acaiá
André Sanches Estate & Junqueira Estate
Brazil Volcano Copa Café
The harmony grown from distictive fields
Copa Café is how is called the soccer championship of the local community,
composed by few coffee farms from Pocos de Caldas. Only the best teams
participate in each season.
Soccer, such as coffee, represents one of the greatest passions of Brazilians. In Pocos de Caldas, municipality in the heart of the volcanic micro-region of Pocos de Caldas (it says "possos de caldas"), southern state of Minas Gerais, this 'blend' fixes with excellence.
Brazil Volcano Copa Café is a specialty coffee that features the convergence of aromas and flavors of high quality beans grown by farms that are friends on the coffee fields, but longtime opponents on another field - soccer.
Through highly contested matches, rivalries emerge on these soccer fields.
Brazil Volcano Copa Café brings the harmony back. This is a unique blend of high quality coffees grown by two of the farms that are participating in the current soccer season. The result is a very well balanced coffee, uniform, with a nice marriage between body and acidity and a pleasant aftertaste.
This exclusive and small coffee lot is composed with coffees produced by:
Volcanic Microregion of Poços de Caldas - Brazil
The Volcanic Microregion of Poços de Caldas is an authentic Brazilian coffee terroir, where farms are scattered along slopes of one of the most geologically rich volcanic calderas in the world.
With average heights from 1,000m to 1,250m, rich combination of volcanic minerals and rainforest soil and a rare climate condition, this unique microregion has ideal conditions for growing excellent and exquisite profiles of specialty coffees.
The subtropical altitude climate offers to this terroir an excellent rainfall rate and the largest thermal amplitude for a whole day among all the Brazilian coffee growing regions, creating outstanding conditions for the maturation of the beans and triggering a burst of flavors for the coffees.
These are natural vocations which join a culture based on quality and sustainability principals.