Brazil
Sul de Minas
Inês Vinci
Fazenda Santa Quitéria
Catucai, Red and Yellow Catuai, Arara
Natural
June-July
Cacao Nibs, Clean, Creamy, Dried Fruit, Nutty
1000 meters
N/A
59kg with liner
SOLD OUT
Inês Vinci is the grandaughter of Italian immigrants who came to Brasil to work in coffee. When Inês was born, her grandparents were still working for the large estates in Paraná, and she joined them in this exhausting work.
Some time later, Inês moved to the city of São Paulo, where she studied to become a pharmacist. When she married, she moved to Lambari in Sul de Minas where she bought farmland with the name of Fazenda Santa Quitéria, located in the Mantiqueira de Minas coffee growing zone.
Inês went about perfecting the property and searching for new management techniques, learning each day from the challenges she faced. With the passion that was growing for coffee cultivation, at each stage of the production process she dedicated herself to producing coffees of high quality.
Sítio Santa Quitéria has 69.22 hectares in total, with 48.22 hectares planted in coffee. The farm’s annual production is 1700 bags. Together with her husband and three children, she does all the work on the farm, and her greatest satisfaction is to see her children also fall in love with coffee and want to follow in her footsteps.
Southern Minas Gerais is one of Brazil’s most productive coffee producing areas. This region has grown Arabica coffee since the 1850s and is characterized by rolling hills, a mild climate averaging 23° C, and high elevations. While some of the largest coffee producing properties in Brazil are located in Sul de Minas, more than half of the region’s producers are small to medium-sized farms. Sul de Minas accounts for, on average, 30% of Brazil’s coffee production.
The mountainous terrain, reaching up to 1400 meters above sea level, is ideally suited for growing coffee and Sul de Minas has increased production quality through investments in infrastructure and sustainability measures. The most commonly cultivated varieties are Yellow Catuai and Novo Mundo, with some farms also growing Icatu, Obatã and Red Catuai. Most of the coffee produced is processed as Natural and the final cup profiles are full bodied, with low acidity and fruity aromas.
