Sul de Minas · Altitude: 1,100 m · Sitio Moinho de Ouro
Owner: Mair Sebastião Hieda
Varietal: Yellow Bourbon
Process: Pulped Natural
Cupping notes: Sweet and creamy with stone fruit, chocolate and gentle citrus
Flavour: Orange, hazelnut, honey, brown sugar, milk chocolate
This coffee comes from Sitio Moinho de Ouro, a small 15-hectare farm located in Mantiqueira de Minas, in Brazil’s Sul de Minas region. The coffee is grown at around 1,100 meters above sea level, a sweet spot for producing balanced and naturally sweet Brazilian profiles.
Cherries are selectively harvested and pulped shortly after picking, leaving part of the fruit mucilage intact during drying. The coffee is then dried slowly on patios, with careful raking to ensure even moisture loss. This pulped natural process enhances sweetness and body while maintaining a clean and approachable cup.
Owner Mair Sebastião Hieda returned to coffee farming later in life, combining decades of experience with continuous learning in specialty production. His focus on selective harvesting and controlled post-harvest practices is clearly reflected in the cup quality.
The result is a smooth, comforting coffee with a creamy mouthfeel and low bitterness—ideal for filter brewing.
Sul de Minas · Altitude: 1,100 m · Sitio Moinho de Ouro
Owner: Mair Sebastião Hieda
Varietal: Yellow Bourbon
Process: Pulped Natural
Cupping notes: Sweet and creamy with stone fruit, chocolate and gentle citrus
Flavour: Orange, hazelnut, honey, brown sugar, milk chocolate
This coffee comes from Sitio Moinho de Ouro, a small 15-hectare farm located in Mantiqueira de Minas, in Brazil’s Sul de Minas region. The coffee is grown at around 1,100 meters above sea level, a sweet spot for producing balanced and naturally sweet Brazilian profiles.
Cherries are selectively harvested and pulped shortly after picking, leaving part of the fruit mucilage intact during drying. The coffee is then dried slowly on patios, with careful raking to ensure even moisture loss. This pulped natural process enhances sweetness and body while maintaining a clean and approachable cup.
Owner Mair Sebastião Hieda returned to coffee farming later in life, combining decades of experience with continuous learning in specialty production. His focus on selective harvesting and controlled post-harvest practices is clearly reflected in the cup quality.
The result is a smooth, comforting coffee with a creamy mouthfeel and low bitterness—ideal for filter brewing.