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Sitio Cachoeirinha

Sitio Cachoeirinha

tasteHazelnut, Dried Pineapple, Pecan Pie
farmSitio Cachoeirinha
varietalRed Catuai
processExtended Fermentation Natural
altitude1250 masl

Jéssica Mara Fernandes Nogueira Pimentel runs the farm Sítio Cachoeirinha alongside her husband Tiago. Jéssica is a fourth generation coffee producer who has taken over the business from her father but it all originally began with her paternal great-grandfather. The farm is situated in the neighbourhood of Lambari and has around 21000 coffee trees planted within its grounds. Both Jéssica and her husband operate all aspects of the farm, carrying on her family’s profession with great pride and care. Jessica is “very happy and I feel blessed with my simple life within family coffee growing”.

This coffee underwent a fermented natural processing technique, the cherries were placed in plastic grainpro sacks for 100 hours, fermenting in the shade before being dried on a concrete patio for 5 days. The cherries were dried in a static dryer to reach optimal humidity.

We all thought this coffee was great when first cupping it so we’re super happy to be able to share it with you. It’s also quite special as it was one of the top 6 entries in the fermented category of a competition held by The Association of Coffee Women Entrepreneurs in Serra da Mantiqueira last October. This is a relatively new association, founded in 2017 but now includes over 130 producers and provides professional development for women producers in the region.

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