Fazenda Monte Alegra has been growing coffee since the 18th century. The estate processes and exports its own coffees.
Dry coffee is stored in wooden lined silos to be hulled shortly before shipment. Size screening, density separation and colour sorting are all carried out on the farm. Dry cherry and parchment coffee are stored in 44 wooden silos in mild temperatures and low air moisture. Coffee is only hulled and further processed immediately before shipment.
Most of the coffee beans are handpicked, sun dried, and further processed on the farm in three cherry processing and drying centers and one export preparation facility.Chocolate, big body, red fruit, nutty.
Coffee Blend Info
The estate produces natural (60%), pulped natural (10%), and fully washed (30%). This coffee’s fully washed.
The washed coffees are processed in the traditional way, with full wet fermentation in clear mountain water. These unique conditions, combined with almost a century of family tradition and experience, give the coffee of Monte Alegre Farm the mark of best quality: a truly outstanding coffee. This coffee is predominately a single origin coffee.
Coffee related product
Monte Alegre Sustainability farming technology is practiced throughout, with the adoption of erosion control, intercropping, wind-breakers, and careful water management. They also take care of their employees as much as their coffee, with full medical assistance, housing, schools, playgrounds and leisure activities for all to use.
Name of the Farm: Monte Alegre (Monte Belo/MG)
Total area: 18,200 ha
Coffee planted area: 2,700 ha
Number of coffee trees: 7,500,000
Annual average production: 100,000 bags (60 Kg)
Arabica varieties: Mundo Novo, Catuaí, Icatú and Bourbon
Processing facilities: Drying paved terraces and line-processing system with beneficiating, screening, densimetric and color sorting machines.
You’ll love this absolute favorite recipe that chefs swear the BRAZIL FAZENDA MONTE ALEGRE Coffee was made for…
Ginger, Hazelnut, Fig and Chocolate Spelt Biscotti:
- 200g wholegrain spelt flour
- 30g softened butter
- 1 egg beaten
- 125g light muscovado sugar
- 1 teaspoon baking powder
- 100g blanched hazelnuts roghly halfed
- 50g good dark chocolate
- 50g dried figs
- 2 pieces stem ginger chopped with a glug of the syrup
- half a teaspoon cinnamon
- pinch of salt
Preheat the oven to 180 degrees. Line a large baking tray with baking paper.
Cream the butter and sugar, add the egg, then sift in the flour, baking powder and salt. Stir in all your other ingredients and tip out on to a flour dusted work surface.
Work the dough into a long sausage shape almost the length of the tray and flatten slightly so the width is more than the height. Place in the oven and bake for about 20 minutes until it’s golden but still quite soft. While still hot quickly slice into the dough at an angle in about 2 cm spaces then go back and cut all the way through; as the dough cools this gets harder to do so work quite quickly.
Gently lay the slices back on the baking tray and return to the oven for around 5-10 minutes to toast them, they should be darker around the edges but still a little soft in the centre.
The Coffee Warehouse’s Brazil Fazenda Monde Alegre is OUT OF STOCK.
Want to buy a taste of Brazil for yourself? Try Brazil Arabica Delarisse’s “cerrado” chapadao de Ferro coffee or Blend 4 Brazilian Mistress, both available through The Coffee Warehouse’s Online Shop.