Next Roasting Date_12/08/2019    Weight / 200g

Producer / Geutlio Minamihara
Region / Alta Mogiana, SP
Altitude / 1000m
Varieties / Catucai Ac'u
Process / Natural, Fermented and sun-dried with shading
Harvest / Jun 2019 to Jul 2019

Note /  Dark Honey, Plum, Black Tea

The story of Minamihara Coffee begins in the 1930s when the great-grandparents (the 1st generation) arrived as immigrants to work on coffee farms in the Mogiana region. Over 80 years of tradition and continuous improvement, nowadays, Getulio and Clara Minamihara and their son, Anderson (4th generation), handle operations.

To assure maximum possible quality, all of the coffees are picked separately by property, plot, variety, and point of maturation. Care is also taken with selective hand picking and selective mechanical picking. Drying is natural and slow, partly on covered African beds and partly on patios.

When planting, the producers have always carefully studied which varieties are the most productive, giving preference to the most resistant to diseases and especially to those with the best potential to produce one drinks. Currently, 45 varieties are grown with diverse sensory nuances, among them Red Catucai, Red Obata, Yellow Bourbón, Catucai Ac’u, Siriema, Tupi, Rubi, several UFVs and IPR. This diversity is increasing with the inclusion of exotic varieties such as Maragogipe, Sumatra, Sete Favas, Goiaba, and Brasil.

Minamihara’s differential is that coffee is planted in the shade of avocado trees. The two species are considered friendly plants as avocados help coffee other in terms of microclimate and attracting pests, which results in coffee that is less vulnerable to attacks and needs less pesticide. Moreover, thanks to the shade, the fruits mature more slowly, which increases the concentration of sugars in the beans, resulting in sweet coffee beans.

The coffees are protected from pests and diseases by homeopathic treatments, with the use of biological treatments such as fungi and bacteria. The soil is adjusted with marine limestone, made from ground shells and coral. For fertilization, organic compounds certified for organic agriculture are used. Herbicides are not used to control weeds, they are removed by hand or with machinery.

All of the coffees are separated and traced with records of farms, plots, varieties, as well as maturation point and manner and place of drying. Once dried, the coffees are stored in rest boxes or in bags.