Piatã, a town located between two mountain ranges, and close to Diamantina Plateau National Park, is the highest point in Bahia, at 1,400 m above sea level. The high altitudes and temperatures that vary from 2°C to 18°C in the winter make Piatã a very unique and privileged coffee growing region in Brazil.
For over a century, this area was famous by its gemstones and beautiful mountain scenery. Today, the region is notorious for its specialty coffee, attracting enthusiasts from all over the world. Coffees from Piatã have a cup profile that is very distinctive, bright and transparent.
All these factors, combined with the area’s rich soil and intensive care are favourable to producing high quality coffee. Due to the climate, the producer is able to delay the ripeness process and that is the reason why their coffee is able to embody so many sugars.
The region started to gain international recognition since the 2009 Cup of Excellence, where half of the top 10 coffees were from there. In 2015 Cup of Excellence, the first and second place where also from Piatã. Last year, in the 2016 COE Pulped Naturals there was a complete dominance in the awards, an astonishing 19 out of 24 winning coffees came from the little town in Bahia!
This Brazilian Fazenda Sumidouro Espresso is processed using the pulped natural method. Whilst each farm will have variations on this exact process, the pulped natural or honey method, is created when the coffee cherry skin is removed and the parchment, with much of the sticky mucilage attached, is sun-dried on patio or raised drying bed. Pulped Natural coffee may exhibit greater body, like a natural, and yet showcase acidity with the clarity and intensity of a washed coffee. They may to a greater or lesser degree present some of the fruity character associated with some natural coffees. We find that this makes for great espresso.