History of the farm

Sítio Gerais was inherited from the producer’s father. The area was pristine, without any kind of crop. The producer decided to invest in an area of coffee. He planted coffee in almost the entire area and achieved great results, primarily due to the average elevation of 1340 m, which very positively affects the quality of the coffee.

Coffee processing system

After the coffee is picked, floaters are removed and the rest passes through the huller, which removes unripe cherries and removes the hulls from the ripe ones. After hulling, the coffee is spread on the patio. Then it passes through a machine that removes another layer from the beans. Finally, it is bagged into lots.

Concern about quality

Much work is required to achieve quality. The coffee must be picked at the peak of its maturation. When the coffee is drying on the patios, there are two main concerns. First, to avoid fermentation by raking the coffee. And second hygiene, by not entering the greenhouse with dirty boots and not exposing the coffee to strong aromas such as perfumes or oils.