Quarter Horse Coffee Club
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Coffee Profile

Varietals
Yellow Bourbon

Process
Yeast Induced Fermentation

Producer
Fazenda São Bernardo

Notes
Green Apple, Caramel & Peach
More about the coffee, producer & region.
Lucas Velloso, better known as “Betinho,” represents the second generation of a family that has greatly contributed to the development of the city of Patrocínio through coffee growing. A coffee producer for 40 years, he succeeded his father, Mário Alves do Nascimento, who began the family’s projects in the 1940s. Fazenda São Bernardo upholds its principles focused on high productivity and quality, constantly improving processes and physical structures that positively impact coffee quality. Technology has always been a central focus for the family, as ensuring a continuous coffee supply remains one of the group’s strongest commitments. The arrival of the younger generations, children and grandchildren has brought a renewed perspective toward specialty coffee production and the development of products that meet consumer demand.
About the Region
Fazenda São Bernardo is in the Minas Gerais region of Brazil; a large inland state at the East of the country. Minas Gerais is renowned for its hight quality coffee exports.
About the Process
The batch was hand-harvested at the cherry stage. After harvesting, the coffee was pulped and transferred to large sealed bags, where yeast was added to induce fermentation. The bags were completely sealed to create an anaerobic environment, ensuring that the fermentation process occurred in the absence of oxygen. The coffee remained in fermentation for 98 hours. After this period, it was moved to the drying patio, where it was regularly turned over the course of 18 days to ensure uniform drying. Following drying, the coffee was rested in silos for an additional 40 days, allowing the beans to stabilise before being prepared for shipment.
How can I get this coffee?
Available exclusively in April on our ✫ Premium QHC Club Membership
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