Located just to the northeast of the Matas de Minas region, the state of Espírito Santo is one of the highest volume coffee producing regions in all of Brazil. The vast majority of this volume is not arabica but robusta, which serves as a key ingredient in Brazil’s booming instant coffee industry. But many small, family-owned farms like this one in Espírito Santo do produce arabica, and the quality from this region has been impressive in recent years.
2020 was the seventh year that Sivanius Kutz has been producing coffee, and for much of that time he was focused on producing commodity coffee and growing vegetables. After learning from a neighbour regarding the economic potential of making the switch to specialty, Sivanius built a wet mill on his farm and has ambitiously pursued specialty coffee production ever since.
He currently has only 2 hectares (about 5 acres) planted with coffee trees and he and his family handpick the coffee themselves without the assistance of additional labourers. After the coffee is harvested, the cherries are rested in a bag for 36 hours before being pulped. After pulping is completed, the coffee completes 12 hours fermentation under water, is then rinsed with clean water, and finally dried on a suspended terrace for 8 to 10 days.