Brazil
Cerrado Mineiro
Gabriel Alves Nunes
Fazenda Salitre Ou Sape Lugar Denominado Mangabeiras
Yellow Catuai
Natural
June–August
Brown Sugar, Dark Chocolate, Baked Apple
1178 meters
N/A
60 kg w/ GrainPro
SOLD OUT
The history of Fazenda Salitre Ou Sape Lugar Denominado Mangabeiras begins with the partnership of two families, Nunes and Siqueira, who came together through their passion for coffee cultivation and shared ideals. They acquired the farm in partnership, then called Fazenda Chapada das Mangabeiras, and carefully chose a new name referencing its high altitudes and the Mangabeiras River that runs through its lands. The farm reaches as high as 1236 meters above sea level, and stretches across 616 hectares including 186 hectares of coffee production.
Gabriel Alves Nunes is the second generation of coffee growers in his family along with his sister Laura Alves Nunes, following in the tradition of their parents, Osmar Pereira Nunes Júnior and Célia Regina Alves Nunes. Together, the four of them operate Nunes Coffee, which has grown to be widely recognized for awards earned like taking both first and second place in the Pulped Naturals category of the 2017 Cup of Excellence, and for serving as a reference in producing excellent coffee beans with consistency, dedication, socio-environmental responsibility, and innovation.
The Siqueira family have a rich coffee history that spans more than a century in Minas Gerais. Miguel Wehrs Fleichman, a lawyer by trade, joined the family when he married Eugênia Aguiar Siqueira Fleichman, one of the three siblings who operate Fazenda Semente along with their mother Virgínia Coutinho Aguiar Siqueira. Miguel was introduced to the world of coffee through the family and quickly found passion for the industry. He soon joined as a partner in Fazenda Salitre Ou Sape Lugar Denominado Mangabeiras, embarking on his own journey in agribusiness.
Despite challenges—like climate change, market volatility, and labor shortages—the partners remain deeply committed to their work and determined to develop processes that ensure the quality of their coffee while also promoting sustainability through good agricultural practices. The team takes care of the plants and soil, preserving the springs and maintaining a healthy ecosystem, as well as enhancing the quality of life for employees and the local community.
This lot of Yellow 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 Cerrado Mineiro region, located in northwest of Minas Gerais State, is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process.
Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.
Today, the area’s 4,500 farmers produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare. To reach these production levels, producers had to first adapt to the region’s conditions. Coffee farmers first arrived in Cerrado in the 1970’s, after being pushed out of the state of Parana by frost and out of the state of Sao Paulo by nematodes. They found the soil in Cerrado to be very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today.
Cerrado coffee farms are cultivated in areas with elevations varying between 800 and 1,300 meters above sea level and are known for consistently producing high quality coffees with a repeatable profile. Independent of farm size, the spirit of professionalism is present throughout Cerrado’s coffee producers. Entrepreneurialism is part of farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management, and administration. While each family narrative is different, Cerrado is characterized by an enterprising attitude.
