Coffee.

Luiz Paulo Dias is the owner of Santuario Sul, a farm which exploits the volcanic soils of the region to bring a large selection of unique coffee varietals to Brazil. His farm spans 120 hectares with 58 of those being designated for coffee growing and production. On these 58 acres there are Sudan Rume, Laurina, Gesha, SL28 and Yirgacheffe plants (just to name a few!) This year we have picked a couple of these exotic varieties growing at Santuario Sul to showcase.

This is the SL28 varietal is one of the most famous and high-quality coffee varietals which is cultivated primarily in Kenya. It was developed in the 1930s by Scott Agricultural Laboratories, a research organisation Kenya. The SL28 varietal is always one to look out for and is always a firm favourite with coffee enthusiasts, celebrated for its outstanding cup quality, boasting complex acidity with vibrant citrus and red fruit characteristics along with a smooth, full body and lingering sweetness. 

With the desirable and unique cup quality found in the SL28, this varietal has made its way into other coffee-growing regions outside of Kenya, including parts of Central and South America. It is interesting to see how the effect that the difference in terroir has on the cup. 

After being mechanically picked, the coffee cherries are placed in water to float and remove any low-density or defective cherries. The selected cherries are then transported to barrels where they undergo a 72hr fermentation process. After the fermentation, then coffees are spread out on raised beds and left to dry for 22-24 days until they reach the appropriate moisture level.

 Luiz Paulo Dias is the owner of Santuario Sul, a farm which exploits the volcanic soils of the region to bring a large selection of unique coffee varietals to Brazil. His farm spans 120 hectares with 58 of those being designated for coffee growing and production. On these 58 acres there are Sudan Rume, Laurina, Gesha, SL28 and Yirgacheffe plants (just to name a few!) This year we have picked a couple of these exotic varieties growing at Santuario Sul to showcase.

This is the SL28 varietal is one of the most famous and high-quality coffee varietals which is cultivated primarily in Kenya. It was developed in the 1930s by Scott Agricultural Laboratories, a research organisation Kenya. The SL28 varietal is always one to look out for and is always a firm favourite with coffee enthusiasts, celebrated for its outstanding cup quality, boasting complex acidity with vibrant citrus and red fruit characteristics along with a smooth, full body and lingering sweetness. 

With the desirable and unique cup quality found in the SL28, this varietal has made its way into other coffee-growing regions outside of Kenya, including parts of Central and South America. It is interesting to see how the effect that the difference in terroir has on the cup. 

After being mechanically picked, the coffee cherries are placed in water to float and remove any low-density or defective cherries. The selected cherries are then transported to barrels where they undergo a 72hr fermentation process. After the fermentation, then coffees are spread out on raised beds and left to dry for 22-24 days until they reach the appropriate moisture level.