Farm info

Fourth generation coffee producer Robson Pinheiro operates Córrego São Pedro in the Caparaó region of Brazil. He grew up alongside his 15 siblings learning the trade of coffee production from his parents. As a young man he decided to leave the family farm to work in commerce, but he never stopped dreaming of growing coffee.

Robson’s uncle, Ivani Matos, encouraged him to return to coffee farming in 2007. Robson leased property and sold his truck to invest in the seedlings for his first plot. The work was difficult as Robson lacked machinery to help with the labor, but he eventually established his crops. Soon after he would build a cement patio and install a box dryer on the property, always working toward higher quality results.

Today, Robson operates both Córrego São Pedro and Fazenda Laranjeira with the support of his wife, Darcilia Pinheiro, and their children, Suliani, Eliane, and Robson Junior, who already share in the family’s passion for coffee.

This lot of Red Catuai coffee underwent Natural processing. Catuai was made 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.

Region

Caparaó

The Caparaó region of Brazil, located on the border between the states of Minas Gerais and Espírito Santo, received a Denomination of Origin from the INPI in 2021. This certification recognizes the region as an area where coffee producers cultivate coffees with distinct characteristics thanks to the region’s combination of natural features and the skill of local coffee producers.

Caparaó is characterized by a mountainous relief and high slopes, balanced soil, and a climate favorable for coffee cultivation including 1,200–1,600mm of annual rainfall and average temperatures of 19–22°C.

Coffee producers in the region balance new technologies with institutional know-how passed through generations. Modern local standards include intentional selection of coffee varieties, separation of plots across farmlands, harvest and post-harvest procedures carried out per lot, and concrete terrace drying.