Sitio São Joaquim ~2015 - Brazil Naturals 2015 Verified listing

“The propriety is an inheritance from my grandfather, Mr. Vicente Garcia de Oliveira. In 1953 he planted the first coffee tree on his farm. From that time to now, the farm has been passed from my grandfather, to my father and now I’m taking care of it, carrying on the family tradition of coffee growing. Back in the days, I always remember my dad saying that coffee was the foundation of our family. Our livelihood comes from the effort that we put into our farm.” 

Coffee processing system 

All the processing is manual. We hand-pick from the tree using a cloth and then sieve the coffee. After that, we spread it in ver thin layers on our patio, and we rake the coffee about every 20 minutes to decrease the chance of fermentation. As time goes by during the drying, we check the bean humidity. When it reaches 11-11.5% of humidity, we put the coffee into a dark room for it to rest. After this resting time, when we think that the coffee is ready to go, we send it to COCARIVE (Carmo de Minas Cooperative). 

Concern about quality 

“Seeking to produce quality coffee, we always search for an agronomist’s opinion so we take soil and leaves to be analyzed and we ask for the engineer to give guidance on type and quantity of fertilizer to help the trees thrive.” 

“We are always looking to achieve the perfect nutrition balance to grow and harvest fruit full of quality.”