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History of the farm:

Fazenda Paraíso was acquired in the year 1977, coffee and banana cultivation were started shortly afterwards, agricultural activities that three times suffered devastation due to climactic problems in the years 1979, 1981 and 1994. With the death of the family matriarch, the farm was divided among the heirs. Today the crops have been replanted with the Yellow Bourbón variety, producing mountain coffee that has presented excellent quality.

Located at the foot of the Serra da Pedra Branca, the property is replete with native vegetation and crystal waters. The place presents characteristics favorable to coffee growing, such as a temperate climate and continuous wind. From the summit of the Serra Pedra Branca, which is 1826 meters in elevation, one can behold a panoramic view of the entire region, a fact that gave the name Bairro Bela Vista to the neighborhood where the farm is located.

Coffee processing system:

The harvest is done by hand, and the recently picked coffee is transported to Chácara Santo Inácio, in the neighboring city of Pedralva, MG, there the installations in which the coffee is immediately washed, graded and pulped are located. Drying is initially done on a concrete patio coated with an asphalt layer. From there the coffee is transferred to greenhouses that are open on the sides and covered with plastic where it is raked 6 to 8 times per day until reaching the ideal humidity for storage.

Concern about quality:

With the objective of producing quality coffees, Sítio Paraíso relies on the technical support of the agronomist José Carlos de Oliveira from the city of Pedralva, MG and on other producers already involved in the quality process. There is also the encouragement of Jacques Pereira Carneiro and Luiz Paulo Dias Pereira Filho, of Carmo Coffees, in Carmo de Minas, with the possibility of adding more value to the coffee produced by exporting. It also relies on the valuable support of Café Fértil located in the city of Pedralva, MG, in Mr. Natal Marcos Pereira and Mr. Benedito Moreira da Silva Filho, for the preparation and tasting of its coffee lots.