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VARIETALS & PROCESSES

+80

Years
of
Tradition

+17

Hectare
Research
Property

+2

Hectares of
Protected Forest

+16

Co - Op 
Farmers 

HARVESTING

All harvesting is done manually by expert pickers using selective harvesting followed by strip harvesting, this increases uniformity of harvesting maturity and greater consistency. 

DRYING

All our coffees are dried over the period of 30 day or until 11% moisture is reached, the process is closely monitored to ensure that the coffee isn't exposed to excess temperatures or humidity to ensure a quality drying process. 

MILLING

All milling is done onsite, under the supervision of farm managers to ensure traceability and processes are being followed as per Minas Coffee standards.

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Typica

Outstanding sweetness, cleanliness and body.

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Caturra

Bright acidity and low-to-medium body.

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Mundo Novo

Sweet cup with a thick body and low acidity.

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Bourbon

Sweet, acidic beans that produce excellent coffee.

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Catuai

High Acidity 

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Catimor

Piquant herbal and fruit-rind flavours.