Rank: 1a



Score: 92.33

Altitude: 930 – 950 masl

Country: Brazil Pulped Naturals



Program: Brazil Pulped Naturals 

Aroma/Flavor: papaya, strawberry, plum, winey, tropical fruits, mango, cranberry, prune.

Acidity: effervescent, complex, tartaric, malic and citric fruit acidity, cantaloupe

Other: creamy. guava aftertaste, sticky, moderate pleasant mouthfeel, tropical fruit jam, silky, berries, lemon

Processing system: PULPED Natural

Variety : YELLOW Bourbón

Certifications: UTZ, Rainforest Alliance

Farm Story:

Characteristics of the coffee lot

Processing: Pulped Natural / African beds

Variety: Yellow Bourbón J10

Average elevation: 950 masl

Characteristics of the property

Location: Patrocínio, MG

Region: Cerrado Mineiro

Total area: 43.9 ha

Area planted with coffee: 22.83 ha

Highest elevation: 950 masl

Lowest elevation: 930 masl

History of the farm

The history of Nunes coffee began with livestock. For many years Osmar Pereira Nunes, the patriarch of the family, took care of the herd of cattle without imagining that the most valuable fruit of this region was still to be cultivated. In 1984, precisely on November 24, Osmar Junior, better known as Juninho, planted 10 hectares of Arabica coffee in the soil of Cerrado Mineiro. Although his story began with his father’s cattle, his passion for agriculture spoke louder, intensified by the influence of immigrants who came to invest in coffee in the lands of the state of Minas Gerais. In the following year, another 7 hectares increased the coffee plantation on Fazenda Freitas. With the experience of one who has been working in the field for more than 30 years, Juninho says that “There isn’t a greater sense of fulfillment for the producer than arriving on the farm and smelling the flowering coffee.” From then until the present, an unimaginable revolution has taken place in the countryside and continues with the palate of the global coffee consumer. Modern machines have developed planting, handling, harvesting and post-harvesting processes, resulting in agility and a better productivity. Mechanization has brought unique benefits to coffee crops that are enjoyed in the consumer’s cup. There are more varieties planted, new types of beverages and a natural increase in the quality of the final product. For Juninho, “coffee is no longer a commodity, but a spice, a product valued and appreciated worldwide.”


Nunes Coffee has now the dedication and the same passion for coffee from the third generation, Juninho’s son, Gabriel, an agronomist educated at the renowned University of Viçosa. Gabriel applies his knowledge to carry on and bring a more commercial vision to the family’s business. “We are like brothers, we’ve never had any kind of disagreement and he has surprised us with his way of dealing with work,” says Juninho, excited. For Gabriel, “modernity demands quick decisions and has immediate consequences. In the past coffee was produced only for volume; today it is necessary to balance the social, environmental and financial pillars of a farm for the business to thrive. Planting, nowadays, is about ensuring quality, performing the correct soil management in order to reduce the use of inputs, having environmental awareness and understanding what the market seeks in the harvest. Juninho confirms that he has also given support and knowledge to family members to invest in coffee. “I am very pleased to be such an example. I don’t hide knowledge and I hope that others can reach where we are today. This is very important to the value of our region because everyone wins. Gabriel is our third generation, but the farmer always looks forward, always wants to see his work progress. One day I dreamed of having 200 hectares of coffee planted, today we have 300 and we still dream of growing more, producing more and improving. The new generations come to continue this work, with more knowledge and renewed energy.”


The coffees harvested at the Nunes Coffee farms are rated as among the best in the world. They are winners of national and international awards, and these recognize daily work, dedication and the use of innovative processes and advanced technologies. It is agreed that there isn’t a readymade recipe for an award-winning harvest, so every year between 10 and 15% of coffee plants are renewed to ensure consistently high-quality harvests. “We always participate in competitions as a way to evaluate our product and this has been very welcome,” says Juninho. According to Gabriel, “Nunes Coffee farms are in a privileged region, with ideal altitude and little rainfall during the harvest. This results in high-quality coffees, but it is also necessary to stand out to the consumer. That’s why we continue to invest in technology, to improve the handling and also to experiment with some controlled fermentations to improve our beverage.”


When he talks about the future, Juninho looks at the harvest around and says “we still have to build an office to receive buyers and visitors. But my aim nowadays is to enjoy a little more of everything I have done in the last 30 years of dedication to coffee. I have been invited to represent our region at many events and it is a great pleasure to talk about the type of coffee we have here. I want to be able to travel more, enjoy my family and live what I have done with such passion for so long in these farms,” he concludes, excited. Following his father’s leadership, Gabriel understands that the Nunes Coffee brand has much more to offer, and he believes that specialty coffees still have a lot of market share to conquer in Brazil and around the world. Nunes Coffee is preparing for this future with hard work, family unity and the certainty that it is on the road to success. Coffee processing system All of the coffees are processed and separated into 4 harvests, following management of the pre-harvest by plot to taking decision during the harvest regarding which process will be used for each lot. For this lot, the coffee was picked and washed to remove overripe cherries, then it was pulped and spread on African beds. All of the raking and gathering of the coffee on the African beds was done by hand. Concern about quality The farm has invested in quality each year. The more recent investments were building African beds, renovating and building new patios, constructing new fermentation tanks, investing in worker training, including a CQI processing certification course Gabriel took in order to bring processing knowledge to his workers.

Certifications, Codes, Expiration Dates

RAINFOREST IMA-G- 000118 – 14 JUNE 2018.

UTZ- CF 1000001789 – 06 JUNE 2018