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Originally on the small familiar propriety the mining activities and subsistence agriculture were explored. Over time there has been an evolution, where the producers introduced the growing of coffee in a permanent way, searching higher profitability, taking advantage of the type of soil on the local, appropriate for this type of culture. On these lands, located about 1.300 meters high, the periods of rain are distinct, from October to March, and April to August, when the temperature falls, coinciding the winter with the harvesting time. The topography of the region is rugged, what allows the appearance of water sources that feed the existent streams on lower areas and the development of low native vegetation woods, which are properly preserved. Currently, Michael Freitas de Alcantara wishes with his family to modernize the coffee production using technologies within their economical conditions, keeping, however, the balance between agribusiness development and environmental issues, assuring the sustainability of the production, making it a family tradition.

Coffee processing system

The coffee is harvested manually and in a selective way on cloths to avoid the direct contact with the soil. The grains are processed in two daily steps to avoid brewing, being transported to the washing tank where the impurities are withdrawn and separation and processing done according to the maturation stage. The cherry grains (mature) immediately go through the hulling machine after being separated and are spread for drying on a cement land, in thin layers under the shadow and later on under the full sun, being turned over constantly until the perfect drying, when they reach 11.5% moisture. When the harvest coincides with the rainy season the drying might be complemented with a dryer, in a slow and low temperature way. The storage is done in jute bags until the sale, when the coffee is benefited and classified.

Quality concern

The producer counts with technical guidance as for the cultural treatments, formulation of fertilization, phytosanity and use of irrigation for higher development of the fruits, promoting a good productivity and obtaining grains of high sieve after processing. There is a special care on the processing during the drying stage, being done naturally under the sun or with the help of a dryer, so there will not be change on the coffee quality.