Migrating from Italy, Marcileuce’s ancestors sought a new life in Brazil. They established themselves in the township of Venda Nova do Imigrante, where they acquired a small plot of land.
From there, their love for coffee started to grow, which inspired them to plant their first crop. They’ve had a vision that has come to fruition: the plantation has developed over four generations to become the core family business.
Due to its rocky terrain, the harvest is done through selective handpicking. Only the ripest cherries are carefully picked from the trees along the picking season. Marcileuce and Pedro sometimes pass the same tree as many as four times, only picking when the cherries are at their best. This careful process adds much to the final quality of the coffee.
They usually have at least 70% of the cherries ripened for the processing to take place. All coffee cherries are taken to the washer/separator when ripe, floaters and green cherries are sorted and after that they are depulped. Then the brazilian coffee beans are taken to be dried in greenhouses, in thin layers, being turned every hour.