Producer: André Luiz Alvarenga Garcia
Origin: Eloi Mendes Valley, Sol de Minas
Varietal: Yellow Catuai
Altitude: 950 metres above sea level
Process: Natural- Extended Fermentation
Flavours: Mandarin, Cherry & Dark Chocolate
Cup Score: 84
Where is it from?
The farm is located in the Eloi Mendes valley and because of the local climate and fertile soils it finds itself perfectly suited for speciality coffee. The small farm has been in the Garcia Family since 2008. The Family has a history of three generations of coffee producers initially beginning with Alexandre Garcia Capelo who inspired his son Antonio Wander Garcia to follow in his footsteps.
This family tradition has followed onto Antonio’s son, André Luiz Alvarenga Garcia who studied agricultural engineering like his father with particular focus on pruning and production. With this knowledge they now work together on the Fazenda Vale Do Sol with detailed care and attention to create the best growing environment for the coffee trees. They have implemented the use of more organic fertilisers as well as reducing the amount of agrochemicals they use on the crop. They have recently focused on the planting of native fruit trees each year as well as bracharia (a type of grass) and banana plants in between the rows of coffee plants to help maintain the health of the soils and prevent erosion. The farm also uses the practise of cyclical pruning on a 2 or 4 year rotation depending on the climate and the structural condition of the plant which helps to strengthen the plant and reduces its susceptibility to disease.
Each year the local families who work on the farm will also receive a bonus at the end of the Harvest once the coffee is sold. As part of their commitment to the families and improving the social conditions on the farm, the workers houses were also rebuilt in 2009 & 2010 to provide better living conditions. The children living on the farm also receive transportation each day to help them to and from their local school. This lot of Yellow Catuai was selected both mechanically and by hand depending on the section of the farm. From here it is then separated by ripeness and then taken to a patio where it dries for 10 - 15 days
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