Tasting Notes
- Yellow stone fruits
- Toffee
- Strawberries and cream
About Me
Sito Santa Rita was founded in 1896 and the Lacerda family are fourth-generation coffee producers.
Jhone Lacerda has taken his family’s coffee to the next level over the last few years, with his experimental and scientific approach to processing.
Lot #3 is a slow natural fermentation for 3 days until it reaches 45 degrees during fermentation before going to the raised beds. It is dried on raised beds for a minimum of 3 weeks before dry milling.
ORIGIN: BRAZIL
REGION: SERRA DO CAPARAÓ (BORDER WITH ESPIRITO SANTO & MINA GERAIS)
ESTATE: SITO SANTA RITA
ALTITUDE: 1200 MASL
PROCESS: SLOW NATURAL
IMPORTER: THREE BROTHERS
Roast Type
Espresso roast. Suitable for espresso machines and stovetops. A great place to start your coffee at home journey.
Roaster
WIDE OPEN ROAD is more than a song title, it’s a mood, a state of mind, it conjures a narrative and story of how the Brunswick based roastery want to travel through the world. To this day that narrative drives their decisions, it directs them as they navigate all the changes, the hardships and the joys that come with building something that you care about, something you hope other like minded souls will get on board with and add their creative energy to, a community of people who love to see things transformed and help to grow what is essentially an intangible idea, a Wide Open Road.
Location: Barkly Street, Brunswick