Brazil
Mantiqueira de Minas
Júlio Martins da Silva
Sítio São Domingos
Red Catuai
Natural
June–September
Milk Chocolate, Plum, Red Apple
1235 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Júlio Martins da Silva comes from a coffee producing family in the city of Lambari, Minas Gerais. He learned the trade from his father, Agenor Martins, who began his own career in the 1960s. Today, the whole family works in coffee, passing the legacy between generations and earning their entire income through their coffee crops.
Júlio’s Sítio São Domingos stretches across 30 hectares of land and is planted with 8 hectares of coffee. The family’s techniques for cultivation in this mountainous area are semi-mechanized, utilizing pickers and brush cutters. Newly planted coffee trees are fully maintained manually until adulthood to ensure that they grow into healthy, productive adult plants. Along with their commitment to quality, the family also prioritizes sustainable production practices in order to preserve the nearby springs and native forest land.
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.
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.
