Fusca Amarelo, Green Coffee

As with other coffees from the Grossi family, Fusca Amarelo also comes with a story. José Carlos Grossi moved from Paraná in the early 70s, becoming one of the first producers in the Cerrado Mineiro region. Before becoming a coffee producer though, he had to face a difficult choice of selling his belongings to be able to buy his first property. He sold his Yellow Beetle car, Fusca Amarelo in Portuguese, betting it on the prosperity of his business. This enabled him to buy his first property and help write the success story of coffee in the Cerrado Mineiro region.

Fusca Amarelo evokes the flavours and aromas of chocolate, caramel, honey and brown sugar. It has a low to medium citrus acidity. The characteristic feature of this coffee is its creaminess. It has a full, creamy body, which is particularly noticeable in combination with milk. After sipping this coffee, you will have a long and creamy aftertaste. The beans are partially peeled and spread out on concrete patios to start the drying the same day to avoid the risk of loss of quality. The removal of the fleshy part of the cherries is carried out in an ecological way, using little or no water and recycling all solid and liquid waste. The coffee is then finally dried mechanically, ensuring uniformity during the drying process. The coffee remains in the dryers until it reaches a humidity of 11 %.

Cerrado de Minas is the first Brazilian coffee-growing region to be given the status of designation of origin (Cerrado Mineiro), giving it a status similar to wine-growing regions. With an altitude of 800-1300 masl and well-defined seasons (humid summers and mild, dry winters), this region is very suitable for growing coffee. Popular species here are Mundo Novo and Catuaí.

The Grossi family started growing coffee as far back as 1879. Today's family business was founded in 1972 by José Carlos Grossi. The beginnings were anything but ideal, as he faced difficult conditions for growing coffee, but immediately after the first successful harvests he took a step forward. he created experimental plantations where, to this day, Grossi & Filhos cooperates with research institutes to find out which minerals and organic compounds are best suited to the soil and to a particular type of coffee tree. This knowledge is applied to the cultivation of coffee, resulting in an exceptionally tasty cup of coffee with unforgettable aromas.

The harvest is done mechanically and manually, and the coffee is organically processed on the same day on the premises where little or no water is used. The coffee is then spread on a concrete platform, and the drying of certain coffee varietals is afterwards completed in three stages in mechanical dryers, which enhances their flavors and ensures the uniform quality of the coffee beans.