Named for the rattlesnake, our Cascavel Vermelha (Portuguese for red) is a pulpy Brazil with lots of red fruit and refined sweetness. Sourced through our vertically integrated supply chain, our 84 SCA cup Cascavel offers sustainable, consistent coffees at an accessible price.
Cascavel Vermelha is part of our Sucafina Originals range, our line of consistent and affordable blends directly sourced from our vertically-integrated supply chain.
The rattlesnake, known as Cascavel in Portuguese, gets a bad rap. Its reactive tendency to defend itself from all perceived threats makes it a frightening opponent. But it’s also essential to the coffee ecosystem. In addition to their beautiful markings, rattlesnakes eat rodents and other small animals. They keep these pests far away from coffee fields where they could wreak havoc by burrowing into coffee tree root systems or chewing through irrigation setups.
Our Cascavel Vermelha (Portuguese for red) is a pulpy Brazil with lots of red fruit and refined sweetness. Sourced through our vertically- integrated supply chain, our 84 SCA cup Cascavel offers sustainable, consistent coffees at accessible pricing. Our experienced QC origin teams specially select every coffee that makes its way into our high- quality Cascavel blends. We focus on whole-harvest sourcing, producer resilience and roaster success.
Most Brazilian coffee is grown on huge farms, built to maximize productivity. The relatively flat landscape across many of Brazil’s coffee regions makes mechanical harvesting more possible and that, combined with high minimum wages that make labor more expensive, has led most farms to opt for this type of mechanical harvesting over selective hand- picking.
While, in the past, this mechanization meant that strip-picking was the norm, today’s mechanical harvesters are increasingly sensitive and allow farms to harvest on fully ripe cherries. With the aid of newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver – cup quality.
In many cases, a mixed form of ‘manual mechanized’ harvesting may be used, especially on less level sections of farms. Ripe coffee is picked using
a derricadeira – a sort of mechanized rake that uses vibration to gently harvest ripe cherry from trees. A tarp is spanned between coffee trees to capture the cherry as it falls.
This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavors; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile.
NY2 is a designation that assures us that there are no more than 6 visible defects in a 300-gram sample. This small number of defects is unnoticeable in most cups, ensuring a consistent and delicious flavor.
This coffee is also screen 16/17. Screens are used to separate beans by size. The process of separating beans by size is a crucial stage of the dry milling process. A screen grading machine has a series of screens stacked on top of each other. Green coffee is fed into the machine, and as the screens are shaken, beans that are smaller than holes on a specific screen will fall through to a lower screen until they reach a screen with holes too small for them to fit.
16 screens have holes that keep beans that are large than 6.5 millimeters while 17 screens keep all beans that are between 6.75 millimeters and 7 millimeters (the size of 18 screens). Therefore, all beans in a 16/17 blend will be between 6.5 millimeters and just shy of 7 millimeters. Uniformity in beans sizes helps keep roasting more constant since similar size beans will roast along similar trajectories.