Brazil
Mantiqueira de Minas
Paulo Nelci da Silva
Sitio São Bartolomeu
Red Catuai
Natural
June–August
Nougat, Tropical, Citrus
1200 meters
N/A
60 kg w/ GrainPro
SOLD OUT
The story of coffee cultivation in the Silva family spans generations. Today, this love for coffee production is carried on by Paulo Nelci da Silva and his sons, Marcelo Edmar da Silva and Fábio Junho da Silva, along with their wives, forming a united and committed team.
Sitio São Bartolomeu is the heart of the family’s legacy, having been passed down through generations. The 37 hectare farm is planted with 17 hectares of Red and Yellow Catuai, with elevations ranging 1100–1300 meters above sea level.
The family is committed to sustainability, maintaining cultivation practices that respect the land and the surrounding natural environment. Every step, from harvesting to drying, is carried out with care and attention to detail. This doesn’t come at the expense of quality however; during the harvest they are sure to carefully pick only ripe fruits, and drying is completed in rotating dryers and on cement patios.
This lot of Red 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.
