About this coffee
The Alta Mogiana region traditionally produces the best coffee in the state of São Paulo due to its high altitude, favorable climate and seasoned experience in producing specialty coffee. Strategically located in the Northeastern part of São Paulo, in the highlands that provide altitude and where the microclimate is favorable for growing coffee.
Alta Mogiana Specialty Coffee gathers a group of specialty coffee producers in 15 municipalities – Altinópolis, Batatais, Buritizal, Cajuru, Cristais Paulista, Franca, Itirapuã, Jeriquara, Nuporanga, Patrocinio Paulista, Pedregulho, Restinga, Ribeirão Corrente, Santo Antonio da Alegria e São José da Bela Vista. Most farms in this region are small, though there are some big and extremely important estates. Alta Mogiana has an excellent infrastructure with easy access to technology, qualified labor.
Created in Brazil in 1949, Red Catuai Coffee is a cross between the highly productive Mundo Novo and compact Caturra varietals. After years of development and study at the Instituto Agronomico of Sao Paulo, Brazil, Red Catuai was released for cultivation in Brazil in 1972 and is still widely grown in the country. Throughout the 1970s and 1980s, Red Catuai was planted and tested across Honduras, Guatemala, and Costa Rica, where it remains an economically important variety to this day. Very sweet, suave acidity, the right balance, with a variety of flavors.
Harvest & post-harvest
Niwaldo Antonio Rodrigues and his friend are second generation coffee producers in the city of Pedregulho, São Paulo, Brazil. Their parents produced coffee beginning in the 1960’s, eventually moving from their farm in Pedregulho to Ribeirão Preto in 1976 so that their children could study and work in business.
Their farms in Pedregulho Fazenda Rosa and Fazenda da Lagoa rests 998 meters above sea level and is planted with Catuaí, Mundo Novo, Catucaí, and Obatã varieties. The farmers are passionate about agriculture, the resulting beverage, and continuing to learn in their trade.
This lot of Red Catuai coffee underwent Natural processing. The Natural process at Fazenda Rosa consists of concrete patio drying and covering the cherries at night to keep them dry. The cherries are patio dried until they reach 16% humidity and are then finished in a mechanical dryer.