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History of the farm

My history in coffee production began before my birth, I’m the daughter of a coffee farmer from the region and I have always been involved with it. Despite having spent a large part of my life away from Araponga, 6 years ago, my husband and I decided to return to the city to produce quality coffee, uniting our experience as a nutritionist and a food engineer.

Our property is favored with some factors that are fundamental to the production of specialty coffees, such as: average elevation of 1100 m, climate, soil quality and light incidence. Together with these very important factors, we are concerned about post-harvest treatment, using excellent quality water in washing and in the pulper, good management of the drying on patios and resting the coffee in parchment, all of this results in coffee of high drink quality with aromatic nuances and special flavors.

Concern about quality

We seek coffee seedlings of good origin and high quality because we believe they are responsible for quality and productivity. We do not use pesticides in our production as we are concerned about the environment and the health of our workers and consumers. We depulp the coffee on our own property and reuse the water from the pulper to irrigate the crops.