COFFEE

Cioccolato Coffee
Notes of chocolate, nuts and caramel, balanced acidity, medium body, medium intensity.
Variety: Red Catuaí 144
Process: Peeled cherry

Fruttato Coffee
Notes of red fruit, citric acidity, medium body, high intensity.
Variety: Yellow Catuaí 62
Process: Natural
Pollination with bees

Microlot coffee
Notes of yellow fruit, passion fruit jelly, slightly fermented, citric acidity, viscous body, high intensity.
Variety: Yellow Catuaí 62
Process: Natural

Own production, carried out entirely on the farm, from planting to cupping.

Production of high quality coffees, regularly awarded prizes in the best Brazilian competitions, and easy distribution of the product in the region.

DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:

900 hectares planted with arabica coffee, producing an average of 45,000 bags of green coffee a year.

900 hectares planted with arabica coffee, producing an average of 45,000 bags of green coffee a year.