The Moscardinis, an Italian family turned fourth-generation coffee growers in Brazil, are among the most traditional and respected growers in the Alta Mogiana region. They believe in investing in new approaches and technologies, with the goal of offering a truly unique cup. They also roast their coffees for local coffee shops.
The Moscardinis grow Catuaí, Topázio, Tupi and Yellow Obatã, between 900 and 1,050 meters and produce 20,000 bags per year.
From May to October, cherries are harvested both by hand and machine. After harvest, a portion of their cherries are processed using natural controlled fermentation. Cherries are then dried on patios and finished in a mechanical dryer, for consistency.
The natural controlled fermentation process is rigorously overseen. First, the Moscardinis carefully select the cherries for these lots and arrange them in thick piles, so they begin to ferment; at night, the piles are covered to keep to keep in their moisture. For three to four days, the humidity level and temperature of the cherries are meticulously tracked, as the fermentation continues, and the piles are spread out into thinner layers, so fermentation continues at a slower rate for another few days.
Finally, after about seven days, the coffee is dried on the patios until the desired moisture level is achieved.