Brazil
Sul de Minas
Fabricio Sampaio Correa
Sítio Vai e Volta
Yellow Catuai
Pulped Natural
June–September
Black Currant, Chocolate, Dried Cherry
1058 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Fabricio Sampaio Correa manages the coffee cultivation at his farm Sítio Vai e Volta near the city of Caparaó, Minas Gerais. The farm belonged to his grandparents Oscarito Antonio de Souza and Emanuelina Rodrigues de Souza, and now for more than four decades Fabricio has been tending to the Catuai trees planted by his grandfather.
Life and work on Sítio Vai e Volta involves the whole family. Fabricio’s father, Carlos Alberto, cultivates vegetables and greens as alternative income to the coffee grown here. Fabricio is responsible for the coffee fields, working year-round on the crop. Fabricio’s wife Camila is in charge of post-harvest drying on the patio and in the greenhouse-style solar dryer, turning the coffee consistently to ensure even drying and avoiding unwanted fermentation.
This lot of Yellow Catuai coffee underwent Pulped 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.
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 Mundo Novo, 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.
