BRAZIL LATITUDE OLIVIA ESTATE

Olivia Estate by Latitudes Brazil Coffee Company. This coffee was sourced from Olivia Estate, nestled in the rolling hills of the Mantiqueira de Minas region, Brazil, at an elevation of 1,200 masl.

The farm spans 15 hectares and is planted with 22,000 coffee trees, interspersed with banana, avocado, and native shade trees that support biodiversity and soil health. Olivia Estate has been managed by the Ribeiro family for two generations.

The current owner, Lucas Ribeiro, took over operations in 2015 and made the decision to transition fully into specialty coffee production, focusing on meticulous harvesting and processing. He lives on the farm with his wife and their two young daughters, dedicating every harvest season to coaxing the fullest expression from their land.

The estate employs twelve workers in total: three permanent staff who manage year-round maintenance and crop care, and nine seasonal pickers who are brought in during the harvest months to ensure only perfectly ripe cherries are selected.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.