Fazenda Monte Alto - Brazil 2020 Verified listing

Located in the city of Guaxupé, in the south of Minas Gerais, Gazenda Monte Alto has a climate privileged for the production of specialty coffees.

  Lands at around 1000 meters of elevation and an average annual temperature of 20.2°C give the farm a unique micro-climate, mainly for the production of natural coffees, with striking body and acidity.

  Fertile soils combined with an average annual precipitation of 1700 mm provide a perfect environment for the healthy development of coffee crops.

  With mountainous relief, agricultural operations are done by hand on almost 70% of the farm. Over 20 families live and work on the farm.

  Another highlight of the farm is the immense, totally preserved, Jequitibá tree, with an estimated age of over 1000 years.

  Currently the Scognamiglio Ribeiro do Valle family has the responsibility of caring for this historical patrimony zealously. Carlos Henrique is the heir to the farm and accompanies all coffee production processes. His wife, Marina, manages sustainability, with projects to catalog the region’s flora and fauna, to preserve the native forests and springs, to donate seedlings of wild trees to the community, to construct ecological trails, to recycle, among others. 

Their children, Rafael, Julia and Cláudia, represent the seventh generation of coffee producers at the property. They actively help Carlos and Marina, Rafael in the administrative and financial areas, Julia commercially, and Cláudia in the social area of the farm 

On her visits to the farm, Cláudia holds classes and workshops, seeking the development and well-being of the community and workers at Fazenda Monte Alto 

The coffee was picked partially, that is only from the ends of the branches. Then it was washed on the same day.

The coffee spent the night in a sheet metal hopper. The following morning, it was taken directly to the African beds, where it dried for 12 days until reaching 15% humidity.

It was stored in bags for 10 days and then returned to the African beds until it reached 11.5% humidity.  After drying, it rested for 60 days in a wooden granary. 

The coffee was continually raked during drying and covered on the patio at night. 

From 20% humidity, the coffee was piled up at 3 PM and spread the following day.

UTZ, valid until 11/05/2021.