Sítio da Torre

Sítio da Torre
$16.00
A rich and heavy bodied coffee with chocolate fudge and tropical fruits.
Brazil | Bahia
Yellow Catuai | Natural Process
Brazil | Bahia
Yellow Catuai | Natural Process
  • This special microlot is made up entirely of Yellow Catuaí variety.

  • Sítio da Torre sits 1,100–1,300 metres above sea level, and extends over 65 hectares.

  • This coffee is processed using the natural method - cherries are carefully hand-picked when they are perfectly ripe, and then dried in thin layers in the sun on raised beds.

  • The Sul de Minas region recently received the Protected Geographical Indication (PGI) in recognition of its agricultural tradition and its international reputation for producing exceptional coffee. 

 
This special microlot is made up entirely of the Yellow Catuaí variety, which is harvested and processed separately from the other lots to maintain its distinct characteristics.

This coffee was grown in Brazil, on a family farm in the municipality of Carmo de Minas, in the Sul de Minas region. This area is one of the most awarded in Brazil, and it recently received the Protected Geographical Indication (PGI) in recognition of its agricultural tradition and its international reputation for producing exceptional coffee. Sítio da Torre sits 1,100–1,300 metres above sea level, and extends over 65 hectares – 35 of which are dedicated to coffee.

The farm benefits from mild year-round temperatures, well-defined seasons, evenly distributed rainfall and rich, fertile soil. These geographical and climatic conditions create an ideal environment for growing high-quality coffee. The Pereira family has specialised in coffee for four generations. For the past two decades, the farm has been run by the passionate and innovative Álvaro Antônio Pereira Coli, whose great-grandfather planted coffee on the land in the 1860s. Alvaro grows several coffee varieties on the farm. This special microlot is made up entirely of Yellow Catuaí, which is harvested and processed separately from the other lots to maintain its distinct characteristics.

At harvest time, the cherries are carefully hand picked when they are fully ripe. The coffee is spread out in thin layers on raised beds in the sun, where it is regularly turned to ensure it dries evenly. This combination of hard, meticulous work and favourable environmental conditions is evident in the cup, and the farm’s delicious coffees have been recognised in the Cup of Excellence competition on numerous occasions.