Brazil Cachoeira da Grama - Cup of Excellence Finalist

Process: Natural
Altitude: 1200 meters
Varietal: Bourbon
Tasting Notes: Milk Chocolate, Apricot, Grape

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property’s management. It is located 3 miles from the Minas Gerais state line and has characteristics of the mountainous areas of Mogiana and Sul de Minas. On this farm, everything is done manually, which includes coffee plantation handling and harvest, since its topography does not allow any kind of mechanization.

Social and environmental sustainability are considered very important in farm management. Gabriel de Carvalho Dias developed a program of planting native species to maintain a better ecological balance. The farm has a school, a club and a regulation size soccer field for the employees’ benefit. There are 48 houses for the employees and their families, all with modern facilities. Wastewater is treated to avoid polluting the stream that runs across the farm. The altitude of the coffee plantations is between 1100 and 1250 meters and the precipitation is between 1800 and 2000mm per year with an average temperature of 19ºC - ideal conditions for coffee. The farm produces bourbon coffees, famous for their exceptional quality. The farm is certified for complying with UTZ and BSCA protocols, and audited yearly.

Coffee is harvested manually on cloth, preventing the beans from touching the ground. The coffee processing is done as quickly as possible to avoid any chance of bean fermentation. The harvested coffee is immediately transferred from production fields to washers, with the separation of the cherry and green beans from the dry beans, which are sent to the terrace to dry, resulting in natural dried coffee. The cherry and green beans are processed by the coffee pulper, and the cherry beans are pulped and separated from the green coffee.The pulped coffee is dried under the sun on terraces until the beans reach 20 percent humidity. At this stage, the coffee is transferred to the dryers to reduce humidity to 11 percent. Subsequently, the coffee lots are stored in a warehouse, in wooden silos, with low humidity levels and free from odours that can affect the coffee.

The quality of the coffee produced by Fazenda Cachoeira da Grama is a result of dedication and care during all coffee production stages, from the selection of the seedlings in nurseries and planting to harvesting and processing. After harvest, the beans receive the maximum attention possible so as not to lose any of the body and cup qualities that the region is known for.

For further information check out our brew guides

If you prefer ground to whole bean, please specify

  • French Press
  • Filter
  • Pourover / Aeropress
  • Espresso

    You might also like

    Cold Brew