| Prajitor | Papa Jacques |
| Origine | Brasil |
| Regiune | Mantiqueira de Minas |
| Ferma | Nossa Senhora Aparecida |
| Producător | Roney Dias Villela |
| Varietal | Yellow Catuai |
| Altitudine | 1100masl |
| Procesare | Natural |
| Note de gust | Milk Chocolate, Yellow Fruits, Starfruit, Caramel |
Mantiqueira de Minas is an emerging coffee-growing region located in the southern part of the state of Minas Gerais, near the Mantiqueira mountain range, in Brazil.
Local coffee producers established an association called Aprocam to implement quality systems for green coffee. This led to Aprocam registering the protected designation of origin for Mantiqueira de Minas coffee in 2011, and its recognition as a Protected Geographical Indication agricultural product.
The coffee produced in this region is distinctive, reflecting a unique terroir and local expertise. A prime example of this is the Nossa Senhora Aparecida coffee farm, which has been managed by the same family for over 60 years and is now in its 4th generation. The farm spans a total of 100 hectares, with 40 of those hectares dedicated to coffee cultivation.
The farm made its mark in 2014 when it won 1st place at the “Late Harvest” Cup of Excellence for naturally processed coffee. Located in a privileged area of the Mantiqueira mountain range at an altitude of over 1100 meters, the farm enjoys excellent climatic and temperature conditions for coffee cultivation.
One small batch of coffee from this farm, totalling 30 bags of 60 kilograms, stood out in particular. This batch was coordinated by Roney Dias Villela, one of the farm owner’s children. The coffee sample from this batch was praised for its pleasant milk chocolate taste. In addition to the official evaluation, which noted hints of yellow fruits, starfruit, and caramel, this coffee also boasts a beautiful body, citric acidity, and a sweet and long aftertaste.
Despite not being expected to score the 87 SCA points stated in the official evaluation, this coffee is highly regarded and considered too good to pass up. A contributing factor to this decision was the uniformity of the batch, which consisted exclusively of the Yellow Catuai variety.
Roney Dias led the selective harvesting of this batch, after which the ripe coffee fruits were swiftly transported to the drying terrace. To ensure uniform drying, the beans were repeatedly raked by the team led by Ivanil, the person responsible for coffee processing at the farm.