Farm info

Sitio Engenho began with the struggle of an intelligent and principled man, the son of poor parents who obtained financing to buy a modest plot of land in southern of Minas Gerais. On these lands Vanderson Goulart Junho began coffee cultivation, working tirelessly during a time that had no technology to facilitate cultivation. He raised his family with his hard work in coffee farming.

The spirit is now being passed between generations from father to daughters; Vânia, Ana Lucia, and Vanilde follow through on the dreams of their father Vanderson, who encouraged his daughters to pursue a path of perseverance, virtue, and passion for what they do through his own lived example.

Sitio Engenho is located in the community of São Bernardo in the of Natércia in the Mantiqueira de Minas coffee region of Sul de Minas. The farm is 122 hectares, of which 40 are planted with Arara, Red Catuai, and Catucai varieties of coffee.

This harvest, Ally sourced variety-separated lots from Sitio Engenho. The Arara variety is a natural cross between Obatã and Yellow Catuai discovered in 1988 in the Parana region of Brazil by an agronomist named Francisco Barbosa Lima. The trees are productive and resistant to both drought and leaf rust, making the variety attractive from an agronomic perspective as well as presenting tasty characteristics in the cup. Learn more about Brazil’s coffee varieties.


Sul de Minas

Southern Minas Gerais is one of Brazil’s most productive coffee producing areas. This region has grown Arabica coffee since the 1850s and is characterized by rolling hills, a mild climate averaging 23° C, and high elevations. While some of the largest coffee producing properties in Brazil are located in Sul de Minas, more than half of the region’s producers are small to medium-sized farms. Sul de Minas accounts for, on average, 30% of Brazil’s coffee production.

The mountainous terrain, reaching up to 1400 meters above sea level, is ideally suited for growing coffee and Sul de Minas has increased production quality through investments in infrastructure and sustainability measures. The most commonly cultivated varieties are Yellow Catuai and Novo Mundo, with some farms also growing Icatu, Obatã and Red Catuai. Most of the coffee produced is processed as Natural and the final cup profiles are full bodied, with low acidity and fruity aromas.