Origin: Augusto Borges Ferreira
We met Augusto for the first time in 2016 when we visited Sul de Minas, he welcomed us into his home and took us to visit his farm.
He is 25 years old and comes from a coffee producing family, as does his wife Patricia Fernanda Silveira. They are both ambitious and have high aspirations for their farms production, it is the means they will build their young family on.
Augusto and Patricia’s farm is called Capadocia, it is in the South of Minas Gerais. Sul de Minas is a well-known area in Brazil for coffee production and accounts for approximately 30% of Brazil’s production.
Capadocia covers 7 hectares in total, 4 of which are currently used for coffee production, and the farm is situated between 1100 and 1300 meters above sea level. They grow Yellow and Red Catuai, Yellow Catucai and Mundo Novo and produce Natural coffee only. The total production is currently 150 bags.
The cherries are harvested by hand and “naturally processed”. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter. The coffees are picked when evenly ripe, and hand sorted for over and under ripe cherries before dried on patio. They continue picking out all the defected coffee cherries they can find during this period.
Currently the coffees are dried slowly on paved terraces, they have a very motivated team who carefully monitor the coffee throughout this process.
Augusto is coming from a family of four generation of coffee producers, and was raised on the farm amongst the coffee trees. It was in 2008 that he himself became dedicated to the production of quality coffee, and he joined up with some friends to share their knowledge.
The mountainous terrain in this area of Brazil is ideal for coffee production, there is also rich soil and temperatures around 22° to 24°C.
Augusto believes that cherry maturation is a key factor in producing great quality coffees.