Brazil
Caparaó
Wiliam Garcia da Roza
Fazenda Córrego Vargem Grande
Red Catuai
Natural
June–August
Caramel, Baked Apple, Allspice
1100 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Wiliam Garcia da Roza is a second generation coffee producer operating Fazenda Córrego Vargem Grande alongside his brothers in the Caparaó region of Brazil. Wiliam’s father, Mr. Gilson Garcia Roza, began growing coffee when he purchased Fazenda Córrego Vargem Grande which was already planted with some coffee in the 1960s. He slowly increased his crops over the years as he raised Wiliam and his 10 siblings, passing on the legacy and the property to the children to carry on the tradition.
Fazenda Córrego Vargem Grande covers 45 hectares of land and is planted with nine hectares of coffee. Wiliam and his brothers each manage their own part of the property, but work collaboratively throughout the year to help each other manage their crops. Today, Wiliam also has the support of his wife, Celina Roza, and their children Jeiron and Jessica, who are all involved in coffee production as they join in the family’s coffee legacy.
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.
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.
