Brazil
Mantiqueira de Minas
José Cláudio Pimentel
Sítio São Bartolomeu
Yellow Catuai
Natural
June–July
Brown Sugar, Nougat, Green Grape, Citrus
1025 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Sítio São Bartolomeu has passed from generation to generation in the Pimentel family since the 1940s. Through the years it has grown in both size and quality, and is currently operated by José Cláudio Pimentel. José learned about coffee production from his father as he grew up, and now he passes that knowledge on to his son, Cláudio Vinicius Pimentel, who is also a coffee grower operating the nearby Sítio Paraguai.
The farm has proven to have great potential for quality coffee, which has been a continued motivation for investment and improvement. 16 of the property’s 19.5 hectares are planted with coffee, yielding over 600 bags annually. The crops are strictly managed, using as few pesticides as possible, incorporating organic matter material in the process, and striving to preserve the farm’s natural resources.
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.
