Coffee Profile Region South of Minas Elevation 900 – 1,100 Producer Marcelo & Adolfo Vieira Variety Mundo Novo, Catuaí, Icatu, Bourbon Certifications Conventional Processing Method Natural Tasting Notes Peanut Butter, Milk Chocolate, Honey Roast Medium About the Coffee Marcelo and Adolfo Vieira – cousins, as well as business partners – have two farms in the Monte Belo-Sul de Minas region. Coffee is grown here on the steep hillsides with elevations between 900 - 1,100 MASL. Fazenda Passeio on one side of the hill, and Fazenda Lagoa on the other. There are also 600 hectares of preserved forest that surround the farm, which acts as a preserve for many different types of native bird species, as well as wolves and jaguars that pass through the farm. The harvest here is 100% manually done, as the hills are steep, and the machines that shake coffee from the trees, common in Brazil, can't operate on this terrain. People from surrounding cities come to the farm to work during harvest, some living in the farm's houses during the harvest months. The coffee we are roasting is a natural processed coffee, common in Brazil because of the cool and even climate needed to process these coffee's slowly and evenly.

Coffee Profile Region South of Minas Elevation 900 – 1,100 Producer Marcelo & Adolfo Vieira Variety Mundo Novo, Catuaí, Icatu, Bourbon Certifications Conventional Processing Method Natural Tasting Notes Peanut Butter, Milk Chocolate, Honey Roast Medium About the Coffee Marcelo and Adolfo Vieira – cousins, as well as business partners – have two farms in the Monte Belo-Sul de Minas region. Coffee is grown here on the steep hillsides with elevations between 900 - 1,100 MASL. Fazenda Passeio on one side of the hill, and Fazenda Lagoa on the other. There are also 600 hectares of preserved forest that surround the farm, which acts as a preserve for many different types of native bird species, as well as wolves and jaguars that pass through the farm. The harvest here is 100% manually done, as the hills are steep, and the machines that shake coffee from the trees, common in Brazil, can't operate on this terrain. People from surrounding cities come to the farm to work during harvest, some living in the farm's houses during the harvest months. The coffee we are roasting is a natural processed coffee, common in Brazil because of the cool and even climate needed to process these coffee's slowly and evenly.