Brazil
Caparaó
Ruy Machado Junior
Fazenda Boa Vista
Catimor
Natural
June–August
Marzipan, Molasses, Fig
935 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Ruy Machado Junior is a coffee producer following in father’s footsteps. Mr. Ruy Machado began cultivating coffee in the Caparaó region in the mid-1950s, along with working with dairy and beef cattle and acting as a coffee trader in the region. Ruy Junior fell in love with coffee through his father’s work, and endeavored to become a coffee producer himself.
Ruy Junior purchased Fazenda Boa Vista in 1992 and has worked with his crops in pursuit of high quality ever since. The farm reaches up to 1000 meters above sea level, and spans 56 hectares with 9 hectares dedicated to coffee production. In order to acheive high quality results he works in partnership with others, employing proper plant management, harvesting ripe coffee cherries, and drying them on patios where they are moved 4–5 times per day to ensure uniformity.
This lot of Catimor coffee underwent Natural processing. Catimor was originally developed by the University Federal de Viçosa in Brazil by crossing Timor Hybrid 832/1 and Caturra variety plants. Further selections of the variety were completed in Central America, eventually resulting in further hybrids common in the region, such as Costa Rica 95, Lempira, and Catisic varieties.
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.
