SITIO DAS CABRA

The Farm

Andinho started his coffee story when he was very young, accompanying his parents to their work as day labourers in the fields. His parents dreamed of having their own piece of land, eventually buying a small piece of land and planting their first coffee trees. In 1996, when Andinho was very young, his father fell ill, and he began to take on the responsibility of taking care of the farm.

Even throughout difficulties, he worked with great dedication and love, putting into practice what he had learned from his parents. Together with his wife Joyce Martins, who has always worked with coffee, they were always seeking more knowledge and participated in the first municipal contest in 2015, with the intention of knowing if they produced the much talked about specialty coffee. From then on, they fell even more in love with the coffee they produced and started investing in quality, environmental awareness, water care, thinking about a better world for future generations.

The Process

Our lot was carefully handpicked, sorted, then dried on open beds. The ripe cherries are dried with the skin and fruit intact, imparting flavour and texture to the profile of the coffee. When the desired moisture content has been reached, the outer fruit is removed mechanically.