Sitio Matinha - Brazil Pulped Naturals 2014 Verified listing

History of the farm

Si tio da Matinhawas acquired in 1947 by Mr. Edi oAnacletoMirando, a coffee grower with more than 50 years of experience. It already had some awards at the national level and is not administered by his son, Edson Junior de Miranda.

At Si tio da Matinha, there are four springs and a river with a beautiful waterfall, which goes through the entire property. The terrain is hilly, with elevations varying from 900 to 1400 meters, and it has a 20-hectare reforested area. All the waterways are protected by riparian forests. Edson Miranda is concerned about social inclusion, preserving the environment, reusing and recycling waste and the conscious use of resources.

Coffee processing system

The harvest is done by hand, seeking to create jobs. After picking, the coffee is transported, then passes through the pulper. The water used in this phase is completely recycled, with the use of a settling tank. Next the beans are taken for drying on cement or suspended patios, where they are separated according to quality. After quality selection, the lots are kept separated in warehouses.

Concern about quality

One of the determining factors of coffee quality is the environment in which it is grown, as climactic diversity provides variations in the acidity, body, sweetness and aroma of the coffee. And Brazil has a great diversity of coffees, concerning the quality of the drink due to its immense variety of soils and climates associated with different systems of managing the crops and the picked product. In coffee production, care begins with the choice of the planting location (elevation, soil type, sunlight), spacing between plants, care with fertilizers, control of diseases and pests.

During the harvest, the fruits should be at their maximum ripeness, and should be picked without coming into contact with the ground in order to avoid contact with microorganisms. After being picked, they go through pre-cleaning, removing impurities coming from the field (leaves, clumps and sticks), and washed as soon as possible in order to remove dust and separate the fruits according to ripeness (cherry, green and dry).

After being washed, the coffee is dried on patios (in the sun) or in mechanical dryers. When the drying is complete, the coffee goes for milling (removal of the silverskin) and for processing, in which the green, black, defective, sour, and insect-bitten beans are removed, thus becoming ready for commercialization and industrialization.