Farm Name: SiTIO SANTO EXPEDITO
Farmer/Rep.: AGNALDO DE PAULA
Altitude: 1164 – 1207 masl
Country: Brazil Pulped Naturals
Region: Minas Gerais
Program: Brazil Pulped Naturals
Aroma/Flavor: Cinnamon, orange, chocolate biscuits, sweet tangerine, dark chocolate, winy tamarind.
Acidity: Structured, citric, sparkling, sweet lime.
Other: Berries, brown sugar, buttery, juicy, passion fruit, long and sweet aftertaste.
Processing system: PULPED Natural
Variety : CATUAI
Characteristics of the coffee lot
Processing: Pulped Natural
Variety: Catuaí 44
Average elevation: 1186 masl
Characteristics of the property
Location: Araponga, MG
Region: Matas de Minas
Total area: 3 ha
Area planted with coffee: 2.5 ha
Highest elevation: 1207 masl
Lowest elevation: 1165 masl
History of the farm
Sítio São Expedito is located in the city of Araponga, MG, in the Matas de Minas region, with elevation varying from 1165 to 1207 meters. The farm is part of a mountain chain in the Atlantic Forest, part of the Serra do Brigadeiro State Park. The region’s economy revolves around coffee, mainly as it has the climate, elevation and soil conditions favorable to the production of high-quality coffees. The temperature varies from 18 to 22°C, a great factor for maintaining the extrinsic and intrinsic quality of the coffee. The producer is very concerned with social and environmental matters.
Coffee processing system
The harvest is done manually, seeking to create jobs. After being picked, the coffee is washed and passes through the huller. The water used in this phase is completely recycled and the beans are taken for drying on concrete patios. Later they are separated according to quality. After drying the lots are kept separated in rest boxes and are stored on the farm itself. Concern about quality The owner pays special attention for the preservation of coffee quality, and focusing on this, he takes training courses at several institutions with the objective of increasing his productivity and quality each year. All of the knowledge he acquires is applied, from picking to final processing, when the coffee is sold and commercialized.