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Brazil

Minamihara

Our second time working with the Minamihara family in Alta Mogiana, descendants of Japanese immigrants to Brazil


  • Soft tropical fruit notes and a rich caramel sweetness dominate the cup in this lot from Getulio Minamihara’s farm in Alta Mogiana.
  • Coffee expression
    A sweet & rich coffee
  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
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Regular price
$17.00

incl. vat/tax

Sale price
$17.00

incl. vat/tax

Regular price
$19.00
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Producer
Getulio Minamihara

Varietal
Catucaiacu

Process
Natural

The Minamihara family have been in Brazil for 4 generations, originally emigrating from Japan in the 1930’s.

Brazil

Caparaó

This is the second time we have been able to purchase coffee from the Minamihara family and their farm in the Alta Mogiana region of Brazil. The first generation of Minamiharas arrived from Japan in the 1930’s, always intending to work with coffee. In 1973, the second generation of Minamiharas purchased the land that became their current farm, just outside the small town of Cristais Paulista in the far North-East of São Paulo state. It was here, that they shaped their approach to agriculture, with the principles of biodynamics in mind. They have a holistic approach to soil health, using natural additions and composts in order to maintain a balance of minerals, fungi and bacteria, leading to rich and healthy soils, and plants that can easily pull nutrients from them. Although the plants here grow at a rather low altitude of about 900 masl, they are some of the healthiest we have seen on our travels in coffee.

Last time we visited, Getulio Minamihara and his son Anderson were eager to show us their nearly 150 hectare farm, introducing us to several varietals of coffee we hadn’t come across anywhere else on the coffee belt. Many modern cultivars have been bred to respond to chemical NPK fertilisers, and don’t yield as well when faced with the Minamiharas’ more holistic approach to agriculture. We were also treated to some of the finest avocado we have ever tasted, fresh from the shade trees that permeate the entire area of the farm. It was a truly memorable experience; we’re more than excited to have been able to secure coffee from this unique farm again after such a long wait.

They have a holistic approach to soil health, creating a complex set of nutrients that are easily absorbed into the plants, leading to well nourished and sugar-filled coffee cherries.

Minamihara

Catucaiacu

This lot is of the Catucaiacu varietal, one of the varietals we were introduced to on our 2017 visit to the farm. A natural mutation of the Catucai varietal, Catucaiacu is grown very rarely, and is normally rather short in stature, making for easy picking. This natural process Catucaiacu has a soft character of very ripe tropical fruit, and a deep complexity, testament to the Minamihara family’s work in the field, creating fully nourished and sugar-filled cherries.

Technical Data

  • Producer

    Getulio Minamihara
  • Region

    Catucaiacu
  • Altitude

    900 masl
  • Varietal

    Catucaiacu
  • Process

    Natural
  • Harvest

    August 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.


Opening Hours

La Cabra - Graven

Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

La Cabra - Central Train Station

Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

La Cabra - Bakery

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

La Cabra - New York

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

La Cabra - Bangkok

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

Webshop

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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Please write us in the chat.

Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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