Origin Information

Fernando Sarreta | Fazenda São Francisco
Red Catuai, IAC 125, and Arara
São Paulo, Brazil
April - September
900 masl
Volcanic loam
Full natural and dried in the sun and mechanical driers

Background Details

From the massive volume of coffee flowing out of the Mogiana region (split between the states of São Paulo and Minas Gerais), we have plucked a special treat traceable to a single estate located in the municipality of Cássia dos Coqueiros. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. The 570 acre estate called Sítio São Francisco is managed by Fernando Sarreta on behalf of his family, which first established the estate over 40 years ago.  Sítio São Francisco was one of the first estates in the region to establish organic practices and certification.  During the harvest coffee cherries are floated to remove less dense and damaged coffee, and then placed on patios to dry to 11 percent moisture. After drying the coffee is carefully stored until it is time for milling and export.  Throughout the year, focus on farm management is a top priority, which include frequent soil and foliage analysis to ensure plant nutritional needs are meet.