Brazil
Mantiqueira de Minas
Bruno de Souza Reis
Sítio São Geraldo
Arara
Natural
2024-2025
Almond, Chocolate, Hint of berry, Orange
1230 meters
N/A
60 kg w/ GrainPro
EU - Hamburg, Germany - Schwarze
Bruno de Souza produces coffee at his family’s Sítio São Geraldo in the Mantiqueira de Minas region of Brazil. The property originally belonged to Bruno’s grandparents who passed it down to their sons. Bruno’s career began in 2013 when his father planted 1,800 coffee trees for Bruno to manage. Later, Bruno expanded his production, planting his own crops this time on land given to him by his father. Throughout his career he has faced several challenges, including financial difficulties, climate change, and pests, but he maintains his motivation thanks to his family who always support him to continue in his work. Today, he farms coffee across 4.5 hectares of Sítio São Geraldo.
This lot of Arara underwent Natural processing. Arara is a natural cross between Obatã and Yellow Catuai discovered in 1988 in the Parana region of Brazil by an agronomist named Francisco Barbosa Lima. The trees are productive and resistant to both drought and leaf rust, making the variety attractive from an agronomic perspective as well as presenting tasty characteristics in the cup.
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.
