Brazil
Mantiqueira de Minas
Paulo Junior da Silva
Sítio Cajarana
Red Catuai
Natural
July–August
Milk Chocolate, Strawberry, Pomegranate, Floral
1025 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Sítio Cajarana in Lambari, Minas Gerais, Brazil is operated by Paulo Junior da Silva and his father, Paulo Sergio. Production at the farm began in 1980 with Paulo Junior’s grandfather, Mr. Divino, who passed a tradition of simplicity and love for agriculture on to the next generations. Today, Paulo Junior and his father work together in pursuit of high quality crops. They take classes to grow their knowledge base, and intend to continue investing in the improvement of their practice.
The farm is 33 hectares total, with 6.5 hectares planted with coffee. Cajarana has an average temperature of 20° C and elevations between 950 and 1100 meters. The father and son know that the region they’re in, Mantiqueira de Minas, has high potential for good coffee, which drives their continued dedication to good harvest and post-harvest processes.
This lot of Red Catuai coffee underwent Natural processing. Catuai was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.
Located on the northern side of the Serra da Mantiqueira mountain range in the southern part of the state of Minas Gerais, the Mantiqueira de Minas region is a demarcated area of 25 municipalities. It is officially recognized as an Indication of Origin for its tradition and worldwide reputation of producing coffees with unique sensory profiles.
Most producers in the region are smallholders who operate family farms. The region is differentiated by the unique terrain and the resulting characteristics that the terroir leads to in the cup. Coffees from Mantiqueira de Minas reflect both the place itself and the committed work of its producers. Mantiqueira includes more than 8,200 producers, 82% of whom are smallholders, and 56,000 hectares of mountain land planted with coffee. Most harvesting is still completed manually, and this and other practices keep the regional cultural heritage of coffee farming alive while at the same time pursuing new flavors.
