10 - Sítio Vargem Alegre - Brazil 2024 (Dry)

Sítio Vargem Alegre is located in the city of Cristina, in the south of Minas Gerais, in the Mantiqueira Mountains region, at an elevation of 950 to 1200 meters. With mountainous topography, an annual rainfall of about 1600 mm and an average temperature of 17°C, it has a differentiated climate and lands favorable to the production of specialty coffees.

Cleverson Daniel, 29, comes from the third generation of farmers in the family. He is married and his wife, Samantha, helps with coffee production. The farm’s history began with bananas. But with low prices came the need to move on to a new crop. Thus began the farm’s history with coffee, beginning with conventional coffee. However, the cost of production was very high due to the region’s topography and the lack of labor. In order to get more value for their coffee, they started producing specialty coffee. In the beginning it was difficult; at that time there wasn’t any information about how to produce specialty coffee. They began changing the entire process, from planning seedlings to drying. With these changes, their first award came in 2016. Since then, Cleverson has sought continuous improvement through courses and studying, seeking to deliver better coffee every harvest, always sustainably. Seeking to work in harmony with the environment. Regenerative agriculture is used on the farm, seeking to improve soil health. In addition to differentiated coffee, this also provides healthier management for the producers.

Cleverson Daniel is a member of Aprocam, the association that holds the Mantiqueira de Minas Designation of Origin seal.

The harvest is selective hand-picked, done when the fruits are well-ripened cherries. It is done over cloths to avoid the coffee touching the ground. On the same day it’s picked, the coffee is bagged and taken to the processing center located on the farm itself. Next, the coffee is washed to separate the beans, dried on the cement patio in the greenhouse or on African beds to avoid any possible unwanted fermentation. If necessary, it goes to the mechanical dryer during the final phase of drying to reach the ideal humidity. After drying, the coffee is placed in granaries for a period of at least 40 days to rest.

Finally, the beans are separated into lots and stored in the warehouses at the farm.

From the beginning of production, Sítio Vargem Alegre relies on the guidance of agronomists as well as a Q-grader who monitors post-harvest processing of the coffee. Working with coffee is done with dedication, always prioritizing the quality of the beans. Every coffee lot is cupped and monitored. The lots produced on the farm have traceability from the harvest to delivery at the warehouse.