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    Brazil Legender Sitio Colina Natural

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      Purchase Brazil Legender Sitio Colina Natural

      Brazil Legender Sitio Colina Natural


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      About Brazil Legender Sitio Colina Natural

      Arrived March 2023, new crop, in Grainpro bags.

      Marco Angelo Scalco hails from the rural region of Poco Fundo in Brazil and has been cultivating coffee for 15 years alongside his wife, Ana, and brother, Paulo. As a third-generation coffee producer, Mr. Scalco inherited his farm from his father in 2012, who had spent 50 years growing coffee. Despite having a smaller overall production, Mr. Scalco prides himself on the exceptional quality of his coffee. He believes that high-quality produce is  essential to cover the high production costs and provide a decent livelihood for his family. The Sitio Colina farm is located in Cachoeirinha, just outside of Poco Fundo, where the community collaborates on harvest schedules to minimize labor expenses. The community's approach of sharing equipment, storage facilities, and other resources serves as a source of inspiration for neighboring communities.

      • Producer:  Marco Angelo Scalco
      • Region:  Cachoeirinha
      • Elevation: 1100 meters
      • Varietals: Yellow Catuai, Red Catuai
      • Milling Process: Natural
      • Drying Process: Patio
      • Harvest Months: June to September

      The Scalcos, father and son

      Legender, as a coffee buying group, was founded in 2012 focused on offering the best coffees grown in their region. They provide full traceability of all of coffee lots and their partner producers are fully committed to environment friendly practices. The group is focused on building strong and lasting relationships with their grower partners.

        Cup Characteristics: Aromas of cherry vanilla. Flavors of cherry cola with milk chocolate tones.  Soft, smooth mouthfeel. Overall, a clean, sweet cup and lively at the start of the new season.

        Roasting Notes: Brazilian coffees are somewhat softer and less dense due to their elevation, so heat is absorbed more quickly.  We prefer to stop this coffee before the outset of second crack, in order to preserve citrus notes and brightness. To roast it too dark would mean that many of its subtleties would be lost, but be sure to have a first crack plus at least a full minute of development time and possibly first sounds of second crack.