Story
Paulo Junior da Silva is a fourth generation farmer and manages the farm alongside his father, Paulo Sergio. Production began in 1980 under the guidance of Paulo Junior’s grandfather, Mr. Divino, who passed down a legacy of simplicity and a deep respect for agriculture.
Today, Paulo Junior and his father work together to produce high-quality crops, continually expanding their knowledge through training and staying committed to improving their farming practices.
Region
Sítio Cajarana is located in Lambari, Minas Gerais, Brazil, and spans 33 hectares, with 6.5 hectares dedicated to coffee cultivation. Situated in the heart of Mantiqueira de Minas, the farm benefits from an average temperature of 20 °C and elevations ranging from 1,189 to 1,485 meters. Recognizing the region’s strong potential for high-quality coffee, Paulo Junior and his father remain deeply committed to careful harvesting and precise post-harvest practices.
Variety
Red Catuaí is highly valued for its high yield, wind resistance, and excellent adaptation to mountainous regions. In the cup, it typically offers balanced profiles with notes of chocolate, nuts, and sweet fruits.
Red Catucaí is a descendant of the Catuaí variety, renowned for its vigor, disease resistance, and outstanding quality potential. Depending on the terroir and processing method, it can yield complex coffees featuring fruity, sweet, and floral notes.
Process
The coffee is dried using a two-stage mechanical process. It first rests in a static box for 48 hours, followed by initial drying. It is then transferred to a standard rotating mechanical dryer for approximately 60 hours, before finishing on patios for an additional four to five days.
The region’s higher elevations slow cherry maturation, resulting in greater structure and complexity in the cup, which is quite distinct from the profiles commonly found in blends from larger agribusiness farms elsewhere in Brazil. This extended maturation period allows sugars and acids to develop more fully, enhancing clarity and depth. Combined with traditional, small-scale farming practices, this careful post-harvest approach preserves the unique terroir of each lot, highlighting the diversity and nuance of the region’s coffee.
