Rank: 3a



Score: 90.83

Altitude: 950-1250 masl

Country: Brazil Pulped Naturals


Region: Minas Gerais

Program: Brazil Pulped Naturals 

Aroma/Flavor: sugar cane, acai, honey, apricot, mango, pineapple, pumpkin pie spices, date, honey, molasses, lemon grass,

Acidity: crisp, tartaric, bright, juicy, malic,

Other: silky, citric, white chocolate, elegant, long finish, fresh fig, black currant, peach

Processing system: PULPED Natural

Variety : CATUAI

Farm Story:

Characteristics of the coffee lot

Processing: Pulped Natural

Variety: Catuaí 44

Average elevation: 1100 masl

Characteristics of the property

Location: Araponga, MG

Region: Matas de Minas

Total area: 16 ha

Area planted with coffee: 11 ha

Highest elevation: 1200 masl

Lowest elevation: 950 masl

History of the farm

Sítio Monte Sinai is run by Mr. Luís Mauro Araújo Miranda and it has stood out in the production of specialty coffees. The owner has followed in his father’s footsteps and is passionate about coffee growing. He has won several awards for coffee quality. Luís Mauro runs his property with great humility, continually taking courses in coffee cultivation offered by Emater/ Epamig and the municipal agriculture secretary. The farm features springs, riparian forests and lush scenery. The temperature in the region ranges from 18 to 22°C and there are Australian cedar trees among the coffee crops.

Coffee processing system

The harvest is done by hand, which creates jobs. After harvesting the coffee is washed, passing through the pulper. All the water used in this phase is recycled, with the use of decantation settling tank. Next, the beans are taken for drying on cement or suspended patios, then they are separated according to quality. After drying, the separated lots are kept in rest boxes and warehoused on the farm itself.

Concern about quality

As a philosophy, Luís Mauro values the dedication and technical qualification of all the people involved in order to produce quality coffee. He has spared no effort to seek information, rigorously seeking to apply his knowledge at all stages of coffee management in order to increase the productivity and quality of this product. He has invested in expanding drying patios, both raised and paved. It is important to stress that the owner works directly with his employees during pre- and post-harvest operations.