"History of the farm
Simone is a nutritionist and João a food engineer. They met in Viçosa, where they graduated from the Federal University of Viçosa and decided to get married. They have worked in several Brazilian capitals and also have some international experience. The couple has two daughters, Sofia and Luisa. But destiny has reserved their definitive return to a little place in the Matas de Minas region, most specifically in the city of Araponga, near the Serra do Brigadeiro State Park, where Simone was born. She is a third-generation coffee producer and is preparing to pass the farm on to her daughters. Sofia has decided to change her studies from economics to agricultural engineering at the same university her parents attended after seeing her parents’ passion for specialty coffee and the world of possibilities that growing this bean offers from seed to cup.
They build a small inn, but the real dream was dedicated to the artisan production of specialty coffees. In dealing with coffee plantations in the mountains of the Atlantic Forest, Simone, João, Sofia and Luisa live in a relationship of continuous respect for the nature that surrounds them on the farm where they live. There they unite their university education with the wisdom of Simone’s ancestors. The couple trained much to create this business.
They divide the tasks on the farm according to each one’s personal abilities and interests. João handles the operational part, managing people and is also responsible for the harvest, transporting the coffee, helping with post-harvest processing, grading and cupping, and warehousing. Simone is responsible for management, purchasing, post-harvest processing, warehousing, grading, cupping, and commercialization. Sofia, now 22, spends part of her time with her studies and working on microbiological development to combat coffee diseases, but also supports purchasing and management. During the harvest, she returns to the farm to care for post-harvest processing, warehousing, grading and cupping with her mother. Her favorite activities are working the washer and pulper and tracking microlots. During the harvest Luisa, 16, helps with grading, cupping and commercialization, which is her favorite. She loves having contact with buyers who visit the farm.
The coffees are the result of artisan familial production, without the use of pesticides, always focusing on social, economic and environment sustainability, with agroforestry practices. Springs on the property are fenced off. There are riparian forests. The fields are pruned and mowed by hand, and all residue remains in the fields to increase the organic material of the soil. Coffee chaff returns to the fields as fertilizer. The native trees that sprout among the coffee fields are kept and repel pests, reducing the incidence of disease. For example, Senna spectabilis is very common among coffee fields and naturally repels the coffee borer beetle. As they do not use pesticides, there are many spiders, bees and wasps in the fields, which has a large impact on pollination and combatting pests such as the coffee leaf miner. The closest industry to the farm is 100 km away, so the air is very pure. The mild climate of the region, together with the altitude, the late maturation and much zeal in the crop treatment, harvest and post-harvest give the farm’s coffees striking notes, clean, delicate balance between acidity and sweetness and a long, pleasant finish. As a result of much love, dedication and effort, Café Jardim das Oliveiras is among the best coffees in Brazil in the most diverse competitions.
The lot selected for the competition is of the Catiguá MGII variety, planted at an elevation of 1240 meters. It was selectively hand-picked, processed as pulped natural and dried on African beds. The coffee dried for about 24 days. The lot was cleaned and selected by hand by the producers at the farm."

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Farm Information
  • Farm Name
    Sitio Jardim Das Oliveiras
  • Farmer
    Simone A Dias Sampaio Silva
  • Altitude
  • Farm Size
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
    Pulped Natural
  • Variety
    Catiguá MG1, MG2 & MG3
  • Overall
    Black Tea, Consistance
  • Aroma / Flavor
    Honey, Apple, Black Tea, Caramel, Citrus, Dried Dates, Floral, Jasmine, Juicy, Lacks Body, Lemon & Lime, Litchi, Mirabelle plum, Orange Blossom, Peach, Pear, Pineapple, Sweet, Tangerine, White Grape, White peach
  • Acidity
    Tartaric, Bright, Citric Acid, Dimentional, Malic Acid, Mild, Structural

Araponga - MG, Matas de Minas, Brazil