Sítio Fortaleza - Brazil 2019 Verified listing

History of the farm

Júlio César Ferreira is following in the footsteps of his father, Manoel Teodoro Ferreira, who in 1965 was producing small quantities of coffee. Observing the affection his father had for coffee, Júlio César came to like growing coffee, feeling ever more attracted to it. At the young age of twelve, coffee cultivation had become very familiar to him. The Ferreira family worked very professionally, passing knowledge from generation to generation. At that time, the family was already a reference in the community for investing in infrastructure such as a paved patio, washer, dryer and processing machinery.

In 2008, Júlio César bought a plot of land with elevation ranging from 1050 to 1280 m.a.s.l. together with his brother. They were attracted by the microclimate and diversity of the Mantiqueira mountains. The family business was becoming even more sustainable.

In 2012, he joined APAS (Alto da Serra Producer Association), which has transformed the family’s lives, providing support that the producer needed at the moment. Júlio César’s philosophy is to “always believe in the strength of cooperation, through this we reap results.”

This year, Júlio César was encouraged by his nephew, Augusto Borges Ferreira, to do a selective harvest, with a light cold fermentation. This resulted in a differentiated coffee in the sensory analysis, with clean, uniform cups and smoother fruity notes.

Coffee processing system

The harvest is selective. Coffees are processed in the natural method; the cherries dry on African beds in a greenhouse.

Concern about quality

Sítio Fortaleza is constantly searching for new processes to improve its coffees. It takes great care during drying, using concrete patios and covered African beds. Lots are separated and rest for 30 days before processing. The farm also participates in FairTrade.