Fazenda Santa Hedwirges – Hugo Brito Thermal Shock Designed for both pour-over and

Designed for both pour-over and espresso

Geisha cherries for this microlot undergo an aerobic fermentation and pulping 16hrs after that

The coffees in this lot were purchased from four producers: Monica Lisette

For the past twenty years

on the mountain above The Coffee Gardens’ washing station

Fazenda Santa Hedwirges – Hugo Brito Thermal Shock Designed for both pour-over andFazenda Santa Hedwirges in Sul de Minas, Brazil, has been producing coffee for over 90 years, and is now in the hands of Hugo Brito, a 4th generation coffee farmer. In order to promote biodiversity, the farm constantly implements sustainable environmental practices like sewage treatment, the correct use of pesticides, and planting native trees. There are 4 independent production centres on the estate, allowing them to separate the different micro