Octavio Café - Octavio Café Torrefyer

Final quality of a great coffee

The final quality of a good coffee depends on the selection of seeds and planting area. It depends on the respect of nature and of people involved in the production. It also relies on the crop follow up, harvesting, processing, drying and roasting of beans. Octavio Café chose the region in Alta Mogiana, for its world wide recognition, for the excellence of beans that are harvested there. All over the agricultural process modern technologies are used together with natural and reasonable approaches from planting seeds to harvesting.

Stages

Harvest

Grain harvest is done over the coldest months in the year, and in at most two hours all the coffee is harvested and transported for processing. Such measures help preserve the quality of beans. The result can be confirmed when you taste Octavio Café coffee.

Fruit processing

Octavio Café uses three processing systems: Natural, washed and peeled cherry. The natural process (dry) preserves characteristics such as pronounced body and extreme sweetness. In the (wet) process, fruits are put in tanks for rest which results in acidity, flower like and fruity flavors of Alta Mogiana coffee. In the third process (peeled – intermediary between dry and wet processes) ripe cherries are separated, peels are removed though grain mucilage is kept, that results in a perfect balance between sweetness, body and aroma.

Coffee drying

Coffee drying is the next stage, one of the most important ones for its influence in the aspect and conservation of coffee. It grants coffee color uniformity and consistency. Octavio Café uses a mixed system to dry grains, using solar drying patios and mechanical dryers.

Torrefying

Torrefying also influences the quality of coffee. In order to obtain the best coffee and compose a special blend, Octavio Café uses the “medium” torrefying process. This process is ideal to enhance the flavor and aroma when you have an Octavio Café coffee or an espresso. To guarantee the quality of specialty coffee, Octavio Café built a modern Torrefyer, in the farm in Pedregulho. Even the position of the building was conceived to receive indirect sun light, thus preserving the quality of grains and optimizing the rational usage of electricity. We use Leogap, a Probat Group subsidiary (the biggest one in torrefyers manufacturing).