Brazil

Cascavel Verde: Sucafina Originals

Named for the rattlesnake, our Cascavel Verde (Portuguese for green) is a classic, fruity Brazil with citric acidity and floral notes. Sourced through our vertically integrated supply chain, our 84 SCA cup Cascavel offers sustainable, consistent coffees at an accessible price.

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Details

Coffee Grade:
NY2 Scr. 16+
Farm/Coop/Station:
Various
Varietal:
Various
Processing:
Pulped Natural
Altitude:
800 to 1,110 meters above sea level
Owner:
Farmers working with Sucafina Brazil
Subregion/Town:
Various
Region:
Various
Farm Size:
7.5 hectares on average
Bag Size:
60kg
Harvest Months:
Sul de Minas: April - September | Cerrado Mineiro: May - September | Mogiana: April - September | Matas de Minas: April -September

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About This Coffee

Cascavel Verde is part of our Sucafina Originals range, our line of consistent and affordable blends directly sourced from our vertically-integrated supply chain. 

The rattlesnake, known as Cascavel in Portuguese, gets a bad rap. Its reactive tendency to defend itself from all perceived threats makes it a frightening opponent. But it’s also essential to the coffee ecosystem. In addition to their beautiful markings, rattlesnakes eat rodents and other small animals. They keep these pests far away from coffee fields where they could wreak havoc by burrowing into coffee tree root systems or chewing through irrigation setups.  

Our Cascavel Verde (Portuguese for green) is a classic, fruity Brazil with citric acidity and floral notes. Sourced through our vertically integrated supply chain, our 84 SCA cup Cascavel offers sustainable, consistent coffees at accessible pricing.  

Our experienced QC origin teams specially select every coffee that makes its way into our high-quality Cascavel blends. We focus on whole-harvest sourcing, producer resilience and roaster success. 

While you’re thinking about the practical and aesthetic positives of rattlesnakes, make sure to also check out our Cascavel Vermelha (Portuguese for red), a pulpy Brazil natural with lots of red fruit and refined sweetness.

Harvest & Post-Harvest

Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing, maximizing productivity. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.    

In the past, this mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.    

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derricadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.    

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.  

This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavors; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile. 

NY2

NY2 is a designation that assures us that there are no more than 6 visible defects in a 300-gram sample. This small number of defects is unnoticeable in most cups, ensuring a consistent and delicious flavor. 

16/17 Screen Size

This coffee is also screen 16/17. Screens are used to separate beans by size. The process of separating beans by size is a crucial stage of the dry milling process. A screen grading machine has a series of screens stacked on top of each other. Green coffee is fed into the machine, and as the screens are shaken, beans that are smaller than holes on a specific screen will fall through to a lower screen until they reach a screen with holes too small for them to fit.  

16 screens have holes that keep beans that are large than 6.5 millimeters while 17 screens keep all beans that are between 6.75 millimeters and 7 millimeters (the size of 18 screens). Therefore, all beans in a 16/17 blend will be between 6.5 millimeters and just shy of 7 millimeters.  

Uniformity in beans sizes helps keep roasting more constant since similar size beans will roast along similar trajectories.  

Coffee in Brazil

Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.

Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.

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