Brazil
Sul de Minas
Adriana Aparecida Guerra dos Santos
Sítio Congonhal
Red and Yellow Catuai
Natural
June-July
Dried Fruit, Light Body, Milk Chocolate, Silky
1000 meters
N/A
59kg with liner
SOLD OUT
Adriana Aparecida Guerra has been involved in coffee agriculture since she was small, initially accompanying her parents, who always dedicated themselves to coffee. In 2001 she married and had to work for other producers in the region.
After much hard work, in 2008 she was able to buy her own land, already in production, which she named Sítio São Geraldo/Congonhal for the patron saint of the Congonhal communitiy where she lives in the Serra da Mantiqueira mountains of Lambari, Minas Gerais.
The day to day challenges of running a farm never cease to exist, but her committment to coffee cultivation overcomes all obstacles. In the quest to add value to her coffee, Adriana strives to produce coffees of high quality, thanks in part to the farm’s higher elevation, which is favorable to specialty coffee production.
Sítio Congonhal is 15.2 hectares, with 7 hectares planted in coffee. Coffee growing is the source of income for Adriana’s family; where they sustenance, meaning and comfort; and the main gift she will leave for her children: dignity.
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 Mundo Novo, 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.
