ALTA VISTA

brazil

82
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Altitude

1016 - 1290 masl

Preparation

Honey

Location

Christina Mantiqueira, Minas Gerais

Variety

Yellow Bourbon

Owner

Robson Vilela

Harvest

May - July

Shipment

September - February

Situated in the southern part of Minas Gerais in the area of Serra Da Mantiqueira; Fazenda Alta Vista sits in a mountainous region blessed with unique terroir, high altitudes (900-1500 masl), good sunlight and rainfall. The region is comprised of 7000 coffee growers with an annual output of 1 million bags. Working with Carmo Coffees we’re able to access some of the best coffees to come out of this region. In 201l, Serra De Mantiqueira became the first region to obtain the Geographical Indication seal for coffee which indicates that coffees produced in this region have unique qualities and features that are essentially attributed to their origin.

Robson Vilela first acquired Fazenda Alta Vista in 2001 and initially didn’t plant any seedlings on the farm until 2004. In 2007 they produced their first harvest and Robson speculatively sent a sample to the Cup of Excellence, where the farm achieved 7th place. This gave Robson the knowledge and confidence that Fazenda Alta Vista had the potential to continue to produce excellent coffees. With the money received from the competition, Robson was then able to invest in procedures and quality improvements on the farm. This also allowed him to reward his small workforce with higher wages and invested in their training to help them become more specialised in their roles. This has led to a zero turnover of staff and a continued improvement upon the high benchmark of quality produced each harvest. On the farm, they have also planted banana plants between the coffee plants, which helps to improve the soil as well provide shade for the coffee and some additional food for the farm workers.

Once picked the coffee is pulped and floaters are removed. The coffee is then centrifuged to remove all water, before the beans are laid out on the patio to dry for 10 – 15 days, depending on the weather. Sometimes, if there is too much rain, the coffee will be mechanically dried where the temperature is monitored closely to ensure it never rises above 40°C. Once dried it is then allowed to rest before being milled and bagged.