Plot Sitio Denizar COE Washed #5 Whole Bean

7oz / 200g Whole Bean
Notes: Peach, Watermelon, Apricot, Pineapple, Black Honey Sweetness
Region: Espirito Santo
Producer: Estavao Denizar, Sitio Denizar
Varietal: Yellow Catucai 2SL
Process: Washed
Elevation: 1000 m
Harvest: September 2024
 
From Plot:
 
"Coffees from Espírito Santo are really different from the majority of Brazilian coffees. Known for its high altitudes and unique microclimates, the smallholder producers typical of this region produce coffees which are juicy and bright. This absolute banger of a washed lot placed 5th in the Cup of Excellence for its structured and complex profile, tasting like watermelon and stone fruits with a bright, tropical, pineapple-like acidity and an elegant, rich sweetness like honey.
 
At peak ripeness, the cherries are hand-picked and delivered to the wet mill. Upon arrival, the cherries are washed and sorted to ensure uniformity and remove any under or overripe fruit. The cherries are then machine-pulped to remove the outer fruit and mechanically de-mucilaged to clean away any of the remaining sticky, fruit mucilage. The coffee is thinly spread on covered patios to dry evenly in the sun until it reaches the ideal moisture content of 11%, a process that varies in length dependant on weather conditions. Once dry, the coffee rests in high-barrier bags before being hulled and prepared for export.
 
Estevão and his family are deeply committed to preserving the land surrounding their farm, including parts of the Atlantic Forest. Sítio Denizar operates on core values of economic, environmental, and social sustainability. Their work is creating a bright future for high-quality coffee in Brazil.
 
Producer
Espírito Santo is one of Brazil’s smallest states, but it features dramatically different landscapes, from steep mountains to coastal regions. The state borders Bahia to the north, Minas Gerais to the west, Rio de Janeiro to the south, and the Atlantic Ocean to the east. This unique topography creates beneficial microclimates for Arabica production. Moisture from the coast gets trapped by the mountains, creating high humidity and a consistently cool climate that allows coffee cherries to mature slowly. The rocky, mineral-rich soil produces clean, crisp coffees with sparkling acidity and a floral touch.
 
Small-scale growers dominate the region. Farmers here are actively engaged in every step of production, working with family members and building on traditional knowledge to improve their quality of life and coffee. Many use washed and pulped-natural processing methods, producing fruit-forward coffees with excellent acidity, somewhat atypical for Brazil.
In 1891, Estevão Denizar Douro’s great-grandfather, Ângelo Douro, left Italy with his wife and two children to start a new life in Brazil. Upon arrival, they headed straight to the Espírito Santo mountains, a region marked by high altitudes and the rich Atlantic Forest biome. The family acquired land in the town of Marechal Floriano and began farming corn, beans, cassava, vegetables, and coffee. Today, Estevão Denizar Douro, the fourth generation, runs the farm Sítio Denizar with his sons Thiago, 30, and Denizar, 35, and his wife Penha. They grow coffee with a focus on quality and careful processing. Between harvests, they cultivate tomatoes, yams, and avocados for personal use and local sale. Penha manages the onsite roastery, where the farm’s coffee is roasted and sold locally."