Farm Name: SiTIO ESPERANÇA
Farmer/Rep.: ALESSANDRO ALVES HERVAZ
Altitude: 1000 – 1050 masl
Country: Brazil Naturals
City: SÃO GONÇALO DO SAPUCAi
Region: MANTIQUEIRA DE MINAS
Aroma/Flavor: Caramel, black currant, cocoa, figs, sugar, mango, winy, honey, grape, marzipan sugar cane, floral, pomegranate.
Acidity: Juicy, citric, apple, multi-dimensional.
Other: Transparent, clean, creamy, Milky Way candy bar, effervescent, well-structured, complex.
Processing system: Natural
Variety : Yellow Catuai
Characteristics of the coffee lot
Processing: Natural, selective harvest
Variety: Yellow Catuai
Average elevation: 1050 masl
Characteristics of the property
Location: Sao Gonc’alo do Sapucai, MG
Region: Mantiqueira de Minas
Total area: 7.57 ha
Area planted with coffee: 2.2 ha
Highest elevation: 1050 masl
Lowest elevation: 1000 masl
History of the farm
The producer has been growing coffee since 1993, when his father bought a farm in Sao Gonc’alo do Sapucai. He started learning to produce co ee then. In 1999, Alessandro and his two brothers bought Sitio Esperanc’a and planted 20,000 co ee trees. They work with family agriculture and are members of APAS (Alto da Serra Producer Association), where they work together with other producers. Today they are reaping the fruits of their labors together with the association, increasing production and also the quality of their coffees, and, most importantly, they are forming partnerships with those who admire their work, many of them via BSCA.
Coffee processing system
Natural, selective harvest
Concern about quality
Sitio Esperanc’a is focused on producing high-quality coffees, mainly naturals. In 2013, they started pulping coffees. The coffees are dried on paved patios, African beds and in greenhouses. The farm is located in a region that stands out for producing specialty coffees. Late year, they began selective harvesting. At first, it seemed impossible and everyone said it was not feasible. However, thanks to God, the quality of the selectively harvested coffees surprised them, achieving scores they never imagined possible. Selective harvesting elevated the quality of their coffees, and they are working hard to continue improving quality.