This specialty coffee comes from Sítio Forquilha do Rio, in the prestigious Caparaó region, on the border between Minas Gerais and Espírito Santo, at 1,300 meters above sea level. The name "Forquilha do Rio" comes from the farm's geographical location, at the confluence of the Cachoeirao and Preto rivers, forming a "fork between the rivers."

The Lacerda Family: Brazilian Coffee Dynasty
Alexandre Lacerda represents Brazil's most awarded coffee producing family. With his brothers Afonso and Ademir, he manages the family estates—Forquilha do Rio (20 hectares) and Pedra Menina (27 hectares)—through family farming. His father, Onofre Alves de Lacerda, founded this tradition, which today boasts 60,000 trees.

The Lacerdas have revolutionized the perception of Brazilian specialty coffee. Afonso won Coffee of the Year in 2016 and 2018; Clayton Barbossa Monteiro (another Caparaó producer) dominated in 2014-2015. These successes have finally brought international attention to Caparaó, a historically underappreciated region.

Caparaó: the Ethiopia of Brazil
For the indigenous Tupi people, Caparaó means "Magic Mountain." The National Park is home to some of Brazil's highest peaks (Pico da Bandeira, 2,892 m). Mild year-round climate, dense forests, steep slopes, crystal-clear springs, and altitudes of 1,100–1,500 m—conditions more reminiscent of Colombia or southern Peru than central Brazil.

Felipe Croce (FAF Coffees) calls Caparaó "the Ethiopia of Brazil" for its fruity, floral profiles and delicate acidity—unexpected characteristics for Brazilian coffees. The Designation of Origin (DO, 2021) requires at least five identifiable aromas: molasses, vanilla, citrus, and yellow stone fruit.

Yellow Caparaó: patented native variety
Yellow Caparaó is a natural genetic mutation tested for 20 years by the Lacerda family before being patented—the region's first registered variety, a source of local pride. It produces yellow fruit, uniformly sized beans, and distinctive citrus and floral notes. It requires meticulous care, high altitudes (1000 m+), and selective hand-picking for optimal quality.

Natural anaerobic process
After selective manual harvesting, the whole drupes are placed in airtight fermentation tanks for 7 days at a controlled temperature of 27-29°C. The anaerobic environment enhances aromatic complexity, developing intense fruity notes and a deep sweetness. Post-fermentation, rapid drying on the patio for 15 days—controlled speed prevents defects and preserves brilliance.

Sensory profile
Highly complex coffee (4/5) and with a pronounced character. Full-bodied (5/5) and enveloping. High sweetness (4/5). Vibrant medium-high acidity (4/5).

Chocolate notes with slightly alcoholic nuances—reminiscent of chocolate liqueur. Exuberant tropical fruit: juicy pineapple and passion fruit. Anaerobic fermentation creates continuous, almost vinous layers, with a long, clean finish.

Picapau Coffee Roastery
Artisanal Roman roast. Medium-dark profile that enhances body and Brazilian sweetness without sacrificing fruity notes developed by anaerobic fermentation.

Recommended extraction
Versatile: filter for aromatic complexity. Medium grind. Temperature 93-95°C. Ratio 1:15-1:16.

Conservation
Store in an airtight container away from light, heat, and moisture. Consume within 4-6 weeks of roasting.
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