BREWING METHODS: Espresso & Filter

SCA SCORE: 86.5

MOKLAIR RANKING: Premier Cru

TRACEABILITY: Fazenda Boa Vista, Alta Mogiana, Minas Gerais, Brazil

FLAVOR PROFILE: Chocolate fudge, apricot jam, hazelnut, pineapple

BODY: Round, comforting

ACIDITY: Light

PROCESS: Natural “extended”

VARIETY: Yellow Catucai

Fazenda Boa Vista: Family Tradition and Regenerative Farming

Fazenda Boa Vista is located in Ibiraci, in the state of Minas Gerais, Brazil. Managed by Anderson Monteiro de Andrade, a 47-year-old second-generation coffee producer, the farm spans 900 hectares, with 72 hectares dedicated to coffee cultivation. Situated at 1,100 meters altitude, it is home to approximately 150,000 coffee trees, primarily of the Red and Yellow Catuaí, Catucai, and IPR 98 varieties.

The family values sustainable farming practices, limiting chemical fertilizers in favor of organic products and composting, which enhance soil health and biodiversity. This regenerative approach reflects a forward-thinking vision, where ecosystem preservation goes hand in hand with high-quality coffee production. For Anderson, “coffee is our daily motivation”, a driving force that allows him to support his community while embracing his social and environmental responsibilities.

A Meticulously Crafted Natural Process

This Natural lot begins with careful handpicking of the cherries, followed by a floating selection to remove lower-density fruits. The cherries are then placed in hermetically sealed tanks for dry fermentation lasting up to 36 hours. After this stage, they are sun-dried on large patios for 12 to 15 days, depending on weather conditions.
Coffee cultivation in Brazil is a world of its own, but Anderson has preserved the family spirit of the farm. Alongside his three siblings, he has transformed their father’s legacy into a true collaborative enterprise. Together, they have built Fazenda Boa Vista as it stands today.
The family has 13 children, and the goal is for the next generation to gradually take part in managing the farm. Three of them are already fully involved. Their ambition is to continue evolving the farm by embracing regenerative agriculture practices and exploring innovative post-harvest techniques.