Only "Coffea Arabica" species are allowed to receive our, Seal of Origin and Quality. The most common ones are: Bourbon, Acaiá, Catuí, Icatu, Novo Mundo, Catucaí.


The production system involves best agronomic practices, covering methods that respect the current environmental and social legislation. Methods of manual or mechanical harvesting are accepted, depending on the characteristics of each property.

Natural Coffee - Traditionally known as dry method, it is the oldest and simplest way to process coffee.This method consist in submitting full coffee cherries to dry under the sun.

Fully Washed – This method consists in removing the husk mechanically and the mucilage is removed by biological fermentation in tanks;

Pulped Natural – This method is commonly used in Brazil and it consists in removing the husk mechanically and part of the mucilage, before drying under the sun;

Characteristics of the certified coffees:

• Arabica species
• Secular tradition in the production of mountain coffees
• High Quality – minimum score of 83 points (SCAA methodology)*
• Commitment to social and environmental sustainability
• Traceability


Producing coffees that stand out for the quality and complexity in their sensory profile is something we do with obsessed dedication here in Mantiqueira de Minas. That’s why we feel proud of the recognition that the region has achieved over the years, not only in Brazil but also in several other countries. We are often among the winners of the major world contests, such as the Cup of Excellence. But there is no greater satisfaction than to see the coffees from Mantiqueira de Minas surprising roasters and conquering more and more consumers all over the world. People who are enthusiastic for coffee just like us. Nowadays the authentic coffees of Mantiqueira de Minas can be found in the best coffee shops and supermarkets in Brazil, the United States, Korea, Japan, Australia, and several European countries.

Mantiqueira de Minas Terroir

Agricultural products have the particularities of being directly influenced by geographical factors such as soil, climate, agronomic factors, varieties, altitude, etc.

In the case of coffee, for example, the same variety, planted in different territories, expresses itself differently in each location, resulting in coffees with specific sensory personalities.

This combination of geographical components and the work done by the producers, combined with the excellent results of the quality competitions, proves the region's ability to produce very high quality coffees.

In the national and international markets, many products are characterized not only by the brand they bear, but also by the indication of their true geographical origin. This indication gives them a certain reputation, their own identity that distinguishes them from other products of the same nature available on the market. Throughout history the term "geographical indication" was established when producers, traders and consumers began to identify that some products in certain places had particular qualities attributable to their geographical origin, and began to name them with the geographical name that indicated. its provenance.

Thus, the concept of geographical indication is important because it highlights the particularities of products from different regions, valuing these territories.

Recognition of a Geographical Indication in a region contributes to the opening and strengthening of activities and services related to heritage enhancement, tourist activities (tourist welcome, tourist route, organization of cultural and gastronomic events), thus expanding the number of beneficiaries.

The Geographical Indication expresses the recognition of an agricultural, gastronomic, artisanal and cultural heritage of a region.