Sitio Cafundo, Natural, Brazil

Spiced Pear, Brazil Nut, Chocolate

Producer: Valter Dias Origin: Sul de Minas, Brazil Varietal: Acaia, Yellow Catuai Elevation: 1200 masl

About This Coffee

Valter Dias lives in a community called Barra Grande, a small village 10 km North of Poco Fundo in the State of Minas Gerais, Brazil. He has been growing coffee here at Sitio Cafundo for over 15 years. With the help of his brother Wagner, they have invested time and energy separating the lots, organising harvest schedule, and properly drying their coffee - small batches at a time.

Besides the conventional cemented patio, they have added a ventilated static box that allows warm air to flow evenly drying the cherries. This box enhances natural fermentation resulting in a more complex profile.

“We are extremely happy with quality. Feedback received is encouraging and we are very optimistic for future harvests”, says Mr. Dias.

The Region

Sitio Cafundo is in a community called Barra Grande, municipality of Poco Fundo, in the south of Minas Gerais state (Sul the Minas). The farm has amongst the highest elevations in the region, averaging 1,200 masl. 

Sul de Minas (South Minas) is the largest coffee growing region in Brazil (and, by extension, the world), and is home to some of the best coffees in Brazil. The region is characterised by mountainous terrain, rich fertile soil and vast natural reserves of Brazil’s Atlantic Rainforest. The favourable climate and relief, together with handmade coffee production, are the secrets of the award-winning region. The factors for success are a dedication at all stages of production, solid infrastructure and investment in research. 

The Process

Cherries are carefully handpicked and then floated in a tank of water to separate by density. The densest, ripest cherries sink to the bottom of the tank and the floaters are removed. The remaining high quality cherries are then dried on the patio in the sun with skin and pulp intact until the optimum moisture content has been reached. The cherries must be carefully maintained and turned to prevent over-fermentation or mold developing. Once the dried coffee cherries have been rested for a month, they are hulled, graded by bean size and bagged in GrainPro liners to preserve freshness.

Produced by Valter Dias in the Sul de Minas region of Brazil, this Sitio Cafundo lot showcases the distinct character of the Acaia varietal. As a natural-processed coffee, it undergoes a processing method where the cherry remains intact during drying, a technique often associated with increased sweetness and body. Outpost Coffee highlights a profile defined by spiced pear, Brazil nut, and chocolate, offering a classic expression of the region’s output.

When evaluating such profiles, it is helpful to reference a flavor wheel to better identify the nuances between nutty undertones and fruit-forward acidity. While natural-processed coffees often exhibit heavier fruit characteristics, the specific combination of the Acaia varietal and the local terroir at 1200 masl provides a unique balance. This selection serves as a refined example of how traditional Brazilian cultivation practices continue to evolve, emphasizing depth and complexity in the cup.