Brazil
Matas de Minas
Ednilson Alves Dutra and Walter Cesar Dutra
Fazendas Dutra
Red Catuai, Mundo Novo, Catucai
Natural
June–August
Caramel, Milk Chocolate, Roasted Nuts, Fig
900 meters
Organic
60 kg w/ GrainPro
SOLD OUT
The story of Fazendas Dutra begins in the 1950’s when José Dutra Sobrinho (also known as Zeca Dutra) inherited a small farm. Through 40 years of hard work he dedicated himself entirely to growing coffee, producing Pulped Natural coffee by 1980 and continuing to think toward the future even then.
In 1999, the family farms were handed down to brothers Ednilson and Walter following the passing of Zeca Dutra. The two inherited over 300 hectares of coffee and assumed responsibility for the future of the family business.
Walter and Ednilson have since worked to grow their production, knowledge, and sustainability. The 300 hectares that they inherited have grown to 700 hectares of coffee spread across a total of 1000 hectares of land, producing 245,000 bags of coffee annually. Attending courses and entering contests have provided them experience over the years to improve the quality of their crops as well. The farms now carry a number of certifications for sustainability, including Organic and Rainforest Alliance certification.
This lot of Natural process coffee is a blend of Red Catuai, Mundo Novo, and Catucai, grown between 600 and 1200 meters above sea level.
The Matas de Minas coffee region is in the southeastern part of the Minas Gerais state, just over the border from Espirito Santo, with Alto Caparaó as its most recognized of the 63 municipalities that compose the region. With a distinct topography featuring rugged mountain terrains, a mild Brazilian Atlantic Forest climate, and large variations in elevation (between 600 and 1450 meters above sea level), Matas de Minas makes a perfect region for growing specialty coffees.
Because of its specific features, special care is taken in growing all the crops of the region. Coffee is harvested manually to select for only the most mature beans, the trees are planted with wider spacing to receive more sunlight, only treated water is used for washing and pulping the beans, and drying is done meticulously and carefully. The region’s family farms emphasize sustainability and the natural integration between people and land. Together, these factors favor the production of the highest quality coffees, full-bodied and with great nuances in both aroma and flavors.
