Fazenda Bela Vista
During the harvest season, great care is taken to ensure that those lots with quality potential receive a careful and different treatment during harvest and post-harvesting. Harvest plots are delineated according to planting year and variety. This Yellow Catuaí lot was mechanically harvested, with at least two passes being completed. The first pass is completed without vibration in order to harvest only the most fully ripe cherries and to avoid any fruit drop. The second pass happens 30 to 40 days after this, just in time for the second ripening!
After the cherries are picked, the coffee is washed to remove the exterior pulp and hydraulically separate the overripe cherries from the rest of the lot by being sent through a rotative sieve. Drying occurs with a first phase in the open sun on a concrete patio and is completed in a drum dryer at a low temperature. Once dried, the coffee is hulled and rested prior to export.
Coffee was introduced to the country back in the early 18th century, which rapidly spread throughout Brazil, making it the leading producer of coffee worldwide.
Additionally, Brazil is the only country to utilize mechanized harvesting tools to assist with the extensive coffee fields. The flat topography of the country allows for the ease of machines to slowly comb through the coffee trees and remove ripe cherries. Advanced agricultural technology has allowed for the even harvesting of cherries and prevents uneven harvesting.
Today, the well-known coffee producing regions are Espirito Santo, São Paulo, Minas Gerais, and Bahia.