Characteristics of the coffee lot
Average elevation: 1200 masl
Characteristics of the property
Location: Araponga, MG
Region: Mata de Minas
Total area: 7 ha
Area planted with coffee: 7 ha
Highest elevation: 1300 masl
Lowest elevation: 1100 masl
Telephone: +55 31 98446-0000 / 3894-1297
History of the farm
Sitio Caminho da Serra neighbors the Serra do Brigadeiro State Park (Lat -20.694282, Long -42.493361, Araponga, MG), some 273 km from Belo Horizonte (about 4 and a half hours), measures 7 hectares and is at an average elevation of 1100 meters. The property features pristine forests, a waterfall, soil rich in organic matter and subtropical climate with an average temperature between 10 and 22°C, all of this makes the area great for producing mountainous specialty coffees. Sitio Caminho da Serra is near Serra das Cabec_as (Mountain Range of Heads), a set of three rocky outcroppings. One of them is called Mamute (mammoth), another is known as either Indian or Chinese and the third is unnamed. The mountain is among the highest peaks in the Brigadeiro State Park, at 1853 meters of elevation. From the top of the first “head,” trails to the other formations can be seen. From any of the three “heads,” one has a beautiful panoramic view of the other areas of the Park, as well as of the mountain chain.
The farm was acquired more than 30 years ago by the Miranda family and is now in its third generation. The main activity on the farm is the production of Arabica co ee, and the trees range in age from 3 to 30 years. The coffee fields are wooded with Australian cedar which provide shade and a cooler atmosphere for working in the fields. Crop treatment, picking, and drying is all done manually with the goal of creating jobs and increasing family income. In addition to co ee, the farm also produces some corn, beans, fruits, and vegetables for neighbors, workers, and partners.
Caminho da Serra is located 5 km from the city of Araponga and is inside a forest reserve with pristine forests, rich with springs and native plant species such as bromeliads, orchids, muruc_is, and cecropias, and give emphasis to the preservation of the environment.
Coffee processing system
The processing and preparation system used is dry, or natural, in which the fruit is kept intact (husk, parchment, mucilage, beans). The coffee was picked by hand, creating jobs. After being picked, the coffee was washed and the ripe cherries were separated from the floaters with water. The ripe cherries were taken for pre-drying on patios and later drying on African beds, one which they develop striking aroma, flavor and body. After drying, they co ee is stored in rest boxes to maintain quality until it is ready to be processed.
Concern about quality
Tproduceer and commercialize the best coffees from the Matas de Minas region, with high standards of hygiene, quality, flavor, and aroma, having as guiding values honesty, transparency, respect, unity, quality and Brazilian flavor.
|Farm Name||SiTIO CAMINHO DA SERRA 2017|
|Farmer/Rep.||PAULO HENRIQUE MIRANDA|
|Size (30kg boxes)||7|
|Region||MATAS DE MINAS|
|Program||Brazil Naturals 2017|
|Aroma/Flavor||Toffee, caramel, strawberry, honey, vanilla toffee, coffee, molasses, buttery, brown sugar, pumpkin pie, cashew, mild chocolate, apricot, lemongrass, mango, green grapes plum, floral.|
|Acidity||Powerful, complex, coating, integrated, grape, fruit, lime, apricot.|
|Other||Transparency creamy, sticky sweet, dulce de leche, strawberry, peach.|
|Auction Lot Size (lbs.)||462.97|
|High bidders||HoneyCoffee (Izaki Coffee Co. Ltd)|