Brazil
Sul de Minas
Jose Claudio Pimentel
Sitio São Bartolomeu
Red Catuai
Natural
June-July
Camomille, Citrus, Delicate Floral Jasmine
950 meters
N/A
59kg with liner
SOLD OUT
Sítio São Bartolomeu has passed from generation to generation of coffee growers since the 1940s. Over the years, the quality has improved a much as the structure of this 19.5 hectare farm in the city of Lambari.
José Claudio Pimentel learned much from his father and continues to improve every day. He counts himself lucky to have the support of his family in all his coffee cultivation endeavors. The property presents great potential for the production of specialty coffee; achieving coffees of distinguished quality is what motivates José Claudio to continue investing in his farm. Producing coffees of differentiated quality is the most satisfying reward after much effort and work every day.
José Claudio rigorously manages his farm to use as few chemical inputs as possible by incorporating plant-based material as fertilizer and preserving the natural resources on his land. The farm’s Red Catuai flowers in September and October for the harvest in June and July. The average temperature on the property is 20 degrees Celsius and average annual production is 640 bags from the 16 hectares planted with coffee.
Read more about coffee varieties of Brazil on our blog.
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.
