Rank: 9



Score: 88.93

Altitude: 900 – 1000 masl

Country: Brazil Naturala



Aroma/Flavor: Dark chocolate, milk chocolate, dry fruit candy, honey suckle, passion fruit vanilla, orange peel, hibiscus, tropical fruit, bergamot, muscat, grapefruit.

Acidity: Bright, lemon, citric, Meyer lemon, bright, orange.

Other: caramel, creamy, silky, well-balanced.

Processing system: Natural


Certifications: Organic


Farm Story:

Characteristics of the coffee lot 

Processing: Natural
Variety: Catucai Ac’u – Iapar 59

Average elevation: 990 masl

Characteristics of the property 

Location: Cristais Paulista, SP
Region: Alta Mogiana
Total area: 54 ha
Area planted with coffee: 41 ha
Highest elevation: 1000 masl
Lowest elevation: 900 masl

History of the farm 

The story of Minamihara Coffee begins in the 1930s when the great-grandparents (the 1st generation) arrived as immigrants to work on coffee farms in the Mogiana region. Today it has over 80 years of tradition and continuous improvement. 

In 1973, the grandparents and parents left the north of Parana and came to Franca, in Alta Mogiana, seeing the frosts that were destroying co ee plantations. The began with 20 hectares and 22,000 coffee pits, with two trees per pit. 44,000 trees were planted, of the varieties Mundo Novo, Red, and Yellow Catuai. All of the seedlings were produced at Sitio Sol Nascente, where they lived. 

Score: 88.93 

Their first harvest yielded 170 bags, which were sold at record prices. At the time, they reached a price of almost 500 dollars per bag due to the frosts that were decimating co ee crops in other traditional regions.

Nowadays, Getulio and Clara Minamihara and their son, Anderson (4th generation), handle operations. 

As they grew, they bought more land. Today the farms total 150 hectares, with 95 hectares planted with coffee, distributed in 4 properties: Sol Nascente, which only grows avocados; Paineiras, which plants co ee; Ouro Verde and Santa Maria, which have both co ee and avocados.

To assure maximum possible quality, all of the coffees are picked separately by property, plot, variety, and point of maturation. Care is also taken with selective hand picking and selective mechanical picking. Drying is natural and slow, partly on covered African beds and partly on asphalt patios.

When planting, the producers have always carefully studied which varieties are the most productive, giving preference to the most resistant to diseases and especially to those with the best potential to produce one drinks. Currently, 45 varieties are grown with diverse sensory nuances, among them Red Catucai, Red Obata, Yellow Bourbón, Catucai Ac’u, Siriema, Tupi, Rubi, several UFVs and IPR. This diversity is increasing with the inclusion of exotic varieties such as Maragogipe, Sumatra, Sete Favas, Goiaba, and Brasil.

Minamihara’s differential is that coffee is planted in the shade of avocado trees. The two species are considered friendly plants as avocados help coffee other in terms of microclimate and attracting pests, which results in coffee that is less vulnerable to attacks and needs less pesticide. Moreover, thanks to the shade, the fruits mature more slowly, which increases the 

the concentration of sugars in the beans, resulting in sweet coffee beans.

The coffees are protected from pests and diseases by homeopathic treatments, with the use of biological treatments such as fungi and bacteria. The soil is adjusted with marine limestone, made from ground shells and coral. For fertilization, organic compounds certified for organic agriculture are used. Herbicides are not used to control weeds, they are removed by hand or with machinery.

All of the coffees are separated and traced with records of farms, plots, varieties, as well as maturation point and manner and place of drying. Once dried, the coffees are stored in rest boxes or in bags.