Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
PRODUCER INFORMATION
Farm: Fazenda São José
Producer: Lillian Lisboa Gallo
Region: Mantiqueira de Minas
Altitude: 1100m
Story:
Farm São José is located in the municipality of Conceição das Pedras, southern Minas Gerais,in the Serra da Mantiqueira region, at an average altitude of 1,100 metres.
The region,characterised by mountainous terrain, has a distinctive climate and land suitable for the production of speciality coffees.
The estate has been cultivating coffee for over 60 years, consistently prioritising the quality of the coffee produced, with varieties such as Bourbon, Yellow, Catuai Yellow, Catuai Red, Catucai 24/137, and Arara. Lillian, the great-granddaughter of the farm’s founder, is dedicated to sustainable coffee cultivation, preserving the environment, springs, and existing forests on the property. Since its establishment, the estate has been guided by technicians and agronomists, with oversight at every stage of production, from seedling planting to post-harvest.
Harvesting is selective, carried out when the fruit is fully ripe,manually done over a cloth to prevent the beans coming into contact with the soil.
On the same day as harvest, the coffee is placed in sacks and transported to a cement yard and electric dryers for drying, being stirred several times daily until reaching the ideal moisture content of 11%. After drying, the coffee is taken to the resting silos. Once rested, the beans are processed on the farm, separated into batches, stored in big bags, stored in a warehouse in Natércia - MG,Where they are classified.
PRODUCER INFORMATION
Farm: Fazenda São José
Producer: Lillian Lisboa Gallo
Region: Mantiqueira de Minas
Altitude: 1100m
Story:
Farm São José is located in the municipality of Conceição das Pedras, southern Minas Gerais,in the Serra da Mantiqueira region, at an average altitude of 1,100 metres.
The region,characterised by mountainous terrain, has a distinctive climate and land suitable for the production of speciality coffees.
The estate has been cultivating coffee for over 60 years, consistently prioritising the quality of the coffee produced, with varieties such as Bourbon, Yellow, Catuai Yellow, Catuai Red, Catucai 24/137, and Arara. Lillian, the great-granddaughter of the farm’s founder, is dedicated to sustainable coffee cultivation, preserving the environment, springs, and existing forests on the property. Since its establishment, the estate has been guided by technicians and agronomists, with oversight at every stage of production, from seedling planting to post-harvest.
Harvesting is selective, carried out when the fruit is fully ripe,manually done over a cloth to prevent the beans coming into contact with the soil.
On the same day as harvest, the coffee is placed in sacks and transported to a cement yard and electric dryers for drying, being stirred several times daily until reaching the ideal moisture content of 11%. After drying, the coffee is taken to the resting silos. Once rested, the beans are processed on the farm, separated into batches, stored in big bags, stored in a warehouse in Natércia - MG,Where they are classified.