Brazil
Sul de Minas
Rafael Borges
Sítio Grota Bonita
Red Catuai
Natural
May–August
Blackberry, Plum, Citrus
965 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Rafael Borges began growing coffee with his father, João Divanil, at their family farm Sítio Grota Bonita in the Sul de Minas region of Brazil. His father first established their coffee operation in the 1980s, and since then it has been the main source of income for the family.
Today, Rafael Borges manages the 35 hectare property. Over the years he has invested in planting new crops and building the needed infrastructure on the property for higher productivity and better quality coffees. Today, 33 hectares of Sítio Grota Bonita are planted with a wide collection of varieties. Due to Rafael and his family’s commitment to improvement and quality, they recently earned high placement in the region’s quality competition in 2019 and 2020.
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.
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 Mundo Novo, 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.
