Brazil
Mantiqueira de Minas
Giane Maria de Carvalho Arantes
Fazenda Nossa Senhora Aparecida
Yellow Catuai
Natural
May–August
Nougat, Pear, Citrus
1150 meters
N/A
60 kg w/ GrainPro
EU - Hamburg, Germany - Schwarze
Giane Maria de Carvalho Arantes oversees her family’s Fazenda Nossa Senhora Aparecida alongside her husband, Nivaldo Donizete Arantes, and their son, Willer Arantes. The family’s history in coffee production began when Nivaldo and his brother, Hélio, purchased the Nossa Senhora Aparecida property in São Gonçalo do Sapucaí. Today, Giane and Nivaldo encourage their son throughout his work as the primary caretaker of the farm.
Post-harvest processing is completed with great care at Fazenda Nossa Senhora Aparecida, with smaller batches of harvested cherries separated for slower drying in order to achieve high quality. This thoughtful processing has also helped the family to ensure close monitoring of each lot and increased traceability for their crops.
This lot of Yellow 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.
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.
