The Coffees

From Mantiqueira to your cup

The favourable natural conditions of the Mantiqueira region combined with decades of experience, modern agronomical practices and rigorous post-harvest processing allows us at Carmo Estate to produce exceptional coffees, whose high quality has been attested by our clients all around the world. Some of our micro-lots have achieved 90+ points according to the SCA scoring system.

At Carmo Estate we apply two different post-harvesting processes - natural and pulped natural, or 'honey'. On altitudes ranging from 900 to 1200m, we grow nine different varieties: Yellow and Red Bourbon, Mundo Novo, Yellow and Red Catuaí, Catucaí, Acaiá, Icatú and Arara. All these coffees have particular taste profiles, and we like to offer this diversity to our clients.

Natural

In natural processing, the coffee berries are dried with the external peel, and beans are surrounded by the sugar-rich pulp until dry. Our natural coffees have the signature from the Mantiqueira de Minas region: balanced, full bodied and sweet, with subtle fruity notes.

Pulped Natural

Pulped natural processing (also known as 'honey' coffee) involves removing the outer peel of the berries before drying, while keeping the pulp still attached to the bean. Our pulped natural coffees combine the body and sweetness of our naturals with an extra touch of crispness and citric acidity.

Micro-lots

Small lots selectively hand-picked from specific areas, single varieties, dried in raised beds. We are constantly screening our plantations to find these outstanding (and sometimes exotic) coffees, prepared with special attention and care.

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