Working diligently to produce high-quality speciality coffee, Gilcimar Spavier and his brother-in-law have had huge success with sweet and complex lots like this stunner of a washed filter coffee.
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Like many farms in Brazil, in the Castelo district, you’ll find a 12-hectare plot of land without a name.
Owned by Gilcimar and his brother-in-law, it is here where they focus on the Catucai, Catuai, and Yellow Obata varieties.
Thanks to his skill in processing, Gilcimar has the ability to draw out lots of intense florals, dark fruits, and much more acidity and sweetness than other Brazilian coffees, which is why his coffee has won countless local awards for its quality.
Espírito Santo, a coastal state in Brazil, is a significant player among the coffee-producing regions. The unique microclimate, altitudes, and proximity to the ocean result in a delay in coffee cherry maturation, allowing producers like Gilcimar to process washed coffees that have more complexity and depth similar to those grown at much higher altitudes.
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