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History of the farm

Edir José de Carvalho began his career as a coffee producer in 1994 and since the beginning his focus has always been on improving agricultural practices to improve the quality of his coffees and aggregate value to the product. In 2004, he has the honor of his coffee being among the 50 best in the state of Minas Gerais. For him, this very joyous moment was the result of much effort every day on his farm and he realized that investment should continue in order to keep growing.

Edir has three children: Tales, Eduardo and Alana. In the next few months, he will be a grandfather to twins and could not be happier! His two sons work with him at Sítio Portella, carrying on the family history of coffee production. The property is located in a mountainous region with excellent elevation and climate for producing high-quality coffees.

Coffee processing system

This Yellow Catucaí from Sitio Portella is a natural coffee that was processed on a concrete patio. Edir does not have dryers and thus has the mission of paying close attention to the humidity level of the beans as drying finishes. The coffee was spread in thin layers at the beginning, resting under the sun for two days without being moved. Later he and his sons began raking the coffee 10 to 12 times per day. When it is semi-dry, the make thicker layers, allowing the coffee to rest again without raking it.

Finally, they spread the coffee on the patio again and rake it until it reaches the ideal humidity. In total, the coffee spent 19 days in this process before it was taken to granaries to rest.