Brazil Fazenda Trapia

Producer Andrea Rangel & Renato Moura

Location Mantiquera de Minas

Altitude 1050m -1400 m above sea level

Variety Yellow Bourbon

Processing Pulped Natural

Flavour Hazelnut, Honey, Cherry

After more than 30 years of urban professional life in Rio de Janeiro, Andrea de Souza and her husband Renato Moura decided to take on a new challenge and in September 2005 they acquired the Fazenda Trapia with its then area of 384 hectares.
Since then, they have invested a lot of money in reforestation and infrastructure and converted the fazenda into a sustainable coffee farm of the highest standard.

For the best taste, we recommend letting the coffee rest for 9 days after roasting and then consuming it within 5 weeks. If you order the coffee ground, you should consume it even more quickly, as the aroma will be lost much more quickly.