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Farm History

“The propriety is an inheritance from my grandfather, Mr. Vicente Garcia de Oliveira. In 1953 he planted the first coffee tree in his farm. From that time to these days, the farm has been passed through my grandfather, to my father and nowI'm taking care of it, keeping the family tradition on coffee growing. Back in the days, I always remember my dad saying that the coffee was the base of our family. Our livelihood comes from the effort that we put in our farm.”

Processing system:

All the processing is manual. We hand pick from the tree using a cloth and then fanned. After that, we spread in really thin layers on our patio, and we turn the coffee around in every 20 minutes to decrease chances of fermentation.  As time goes by during the drying, we check the bean humidity.  And when it reaches 11-11.5 % of humidity, we put the coffee into a dark room to give it some rest.  After this resting time, when we think that the coffee is ready to go, we send it to COCARIVE (Carmo de Minas Cooperative).

Quality facts

“Looking forward to produce quality coffee, we always search for an agronomic engineer opinion so we take soil and leaves to be analyzed and we ask for the engineer to give orientation on type and quantity of fertilizer, to help the trees thrive.

We are always looking to reach the perfect nutrition balance to grow and harvest fruit full of quality.”