Fazenda Bela Vista
Although it is a large farm, Bela Vista is still a family farm. It is run by siblings Isabel and Toni Reis. Isabela’s son, Otávio Reis, is the fourth generation who has dedicated his life to coffee. And with Otavio our comunication started. Otávio represents the family business both at home and abroad. We met him, for example, at the WOC in Milan 2022 and, above all, he is looking for new ways to develop the family business.
COUNTRY
Brazil
LOCATION
Nepomuceno, Sul de Minas, Minas Gerais
FARM
Fazenda Bela Vista
ALTITUDE
1050 m
SIZE OF THE FARM
1000 Ha
COFFEE VARIETIES
Yellow Bourbon, Yellow Catuaí, Topázio, Rubi, Arara, Yellow Catucaí
ABOUT THE FARM
The Fazenda Bela Vista farm was founded 110 years ago by the Lima Reis family and has remained in their ownership ever since. It is the largest farm we, as Chicas, have decided to partner with so far. It’s huge. With its 1,000 hectares, it is something almost unimaginable for us and our environment and certainly incomparable to small farms in Colombia and other countries. Nevertheless, the farm management prides itself not only on environmental but also on social requirements, which they strictly follow. The whole family is working to ensure that future generations can continue to farm and preserve the tradition of the place where they were born and raised.
“We always grow our speciality coffee with sustainability in our mindset.”
The farm is located in the Sul de Minas region, in the southern part of the state of Minas Gerais, in the town of Nepomuceno. They grow several varieties, such as Yellow Bourbon, Yellow Catuaí, Topázio, Rubi, Arara, Yellow Catucaí, and also have several processing processes. Otávio explained to us that the coffee is processed on the farm as natural, fermented natural, traditional pulped natural, fully washed and more.
Red Catuaí natural + anaerobic fermentation
This lot is of the Red Catuaí variety. It is a blend of two types of processing, 40 % is natural coffee and 60 % of the lot has been fermented anaerobically. For the natural part of the lot, the coffee was dried for 7 days on concrete drying trays. The other 60 % of the anaerobically fermented coffee went through the following process: the coffee was first placed in bags and left in the shade for 48 hours to go through the anaerobic fermentation process. It was then dried for 3 days on concrete yards. Both coffees were dried for a further 3 days in mechanical drying boxes and finally for 15 days in rotary dryers to complete and stabilize the process.
