Brazil
Mantiqueira de Minas
Edmar Lázaro da Silva
Sítio São Bartolomeu
Yellow Catuai
Natural
May–August
Cacao Nib, Tropical Fruit, Vanilla
875 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Edmar Lázaro da Silva began producing coffee at a young age on property given to him and his brothers by their mother. When he received the land it was all pasture, leaving him with much work to prepare the area for coffee plants. In 2013 he was able to plant his first coffee trees, already aiming to achieve high quality crops.
The work was difficult in the early years as he began his new venture. His earliest challenges included a lack of infrastructure and resources for coffee production on the land, and pests that attacked the crops. But, through his dedication, he was able to establish himself and his eight hectare farm which is now covered with four hectares of coffee. Today, with the help of his wife Taciane Silva, he continues his work and aims to expand his operation.
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.
