BRAZIL | EVERALDO CASSANDRO - WASHED
CURRENT ROAST | SEPTEMBER 15, 2O24
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Sítio Cassandro
Producer | Everaldo Cassandro
Origin | Brazil
Region | Brejetuba, Espírito Santo
Local Community | Alto Ribeirão
Varietal | Catucai 785
Growing Altitude | 1000 - 1100 masl
Process | Washed
Crop Year | 2024
Notes | light acidity, medium-bodied, sweet cup with a strong presence of red fruit like cherry and overripe strawberry.
Roast level | Medium-light
300g / 10.6oz
CURRENT ROAST | SEPTEMBER 15, 2O24
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Sítio Cassandro
Producer | Everaldo Cassandro
Origin | Brazil
Region | Brejetuba, Espírito Santo
Local Community | Alto Ribeirão
Varietal | Catucai 785
Growing Altitude | 1000 - 1100 masl
Process | Washed
Crop Year | 2024
Notes | light acidity, medium-bodied, sweet cup with a strong presence of red fruit like cherry and overripe strawberry.
Roast level | Medium-light
300g / 10.6oz
CURRENT ROAST | SEPTEMBER 15, 2O24
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Sítio Cassandro
Producer | Everaldo Cassandro
Origin | Brazil
Region | Brejetuba, Espírito Santo
Local Community | Alto Ribeirão
Varietal | Catucai 785
Growing Altitude | 1000 - 1100 masl
Process | Washed
Crop Year | 2024
Notes | light acidity, medium-bodied, sweet cup with a strong presence of red fruit like cherry and overripe strawberry.
Roast level | Medium-light
300g / 10.6oz
SÍTIO CASSANDRO | STORY
Everaldo Cassandro is the son of coffee growers Aniceto Cassandro and Vera Lúcia Guimarães Cassandro. The family farm used to produce coffee close to the city Brejetuba, state of Espírito Santo, in a traditional way, using post-harvest processes, which did not highlight the quality of the beans.
In 2013 Everaldo started improving his processes and methods, knowing that his product could improve a lot. It was then that he began to seek guidance on planting different coffee varieties that matched the terroir and altitude of his farm - now his process involves selective collection, fermentation, the use of a pulper he had invested in and drying in suspended terraces he built.
When Everaldo participated in a Specialty Coffee Course in his city, he met Rafael Marques – a member of the FAFCoffees team and teacher of the course. The two started talking and saw a beautiful opportunity to work together. The partnership between Everaldo Cassandro and FAFCoffees began in 2020 and continues to this day.