Sitio São José - Brazil Pulped Naturals 2010 Verified listing

The family Pereira Nogueira has on its maternal and paternal ascending a long history about coffee, including, nowadays, also coffee producers’ great-grandson. The Sao Jose farm it’s one of their properties and it’s located 3 km away from the town Carmo de Minas – MG, on the Mantiqueira Mountain Range. Other three farms that belong to them are located on the town Cristina – MG, where the altitude is between 1,100 and 1,300 meters. The type of coffee as Arabica (Bourbón Amarelo, Mundo Novo/19, Acaiá Cerrado 1474 and Catuai Amarelo 47 and 62). The producer Sebastiao Marcio, following his grandfather’s trace, who founded COOCARIVE (Cooperative of Coffee Growers from Vale do Rio Verde), then, of which was president for over 30 years, he founded also the ASCARIVE (Association of Coffee Growers from Vale do Rio Verde). Through ASCARIVE, he obtained the Fair Trade’s Certificate, under good social actions and environmental conservation.

Coffee processing system

The harvesting is done when the most part of the coffee beans are mature. After that, they are harvested, transported and peeled on the same day. Later, the coffee is spreaded on the yards, being moved many times a day to achieve a good humidity level. Then, the beans are placed on wooden bins for resting.

Commitment to quality

The producer Sebastiao Marcio Pereira Nogueira is a Farming Technician, graduated in Espirito Santo do Pinhal, Sao Paulo, on 1982. He has been working on COCARIVE since 10 years ago, considering that this region it’s a large coffee producer with an distinctive flavor, and he’s one of the major inciter to increase the production of Pulped Natural Coffee by his associates. Every year Sebastiao Marcio tries to provide recycling courses to form groups of people able to work on the coffee plantations, gives orientation about facilities’ disinfection and cleaning, with recommended stuff, also he cares about the people, the environment and the quality coffee production, making sure that all those facts will contribute to have a sustainable coffee harvest.