Brazil
Mantiqueira de Minas
Valdemir Oliveira dos Reis
Sítio São João
Catuai 144
Fermented
2024-2025
Orange, Red Wine
1100 meters
N/A
60 kg w/ GrainPro
EU - Hamburg, Germany - Schwarze
Valdemir Oliveira dos Reis has built his life around coffee. Married and father of two, he works side-by-side with his family at every stage of the production cycle. While he leads the fieldwork, his wife oversees the drying process on the patio, and other family members contribute to the day-to-day tasks of the farm.
Their relationship with coffee began early. The São João farm, where they continue to work, has belonged to their family for generations. Over the years, the land has consistently delivered high-quality crops, supported by the region’s favorable altitude and climate. Each season, they refine their practices, always aiming to improve.
Since 2016, the family has taken part in the regional “Força Café” competition, earning first place twice—a recognition that reflects their dedication and steady effort.
Working the land, however, is not without challenges. Every step, from fertilizing to harvesting, is done manually. This demands time and labor, but it also allows them to maintain the precision and care that results in coffees of exceptional quality.
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.
