Vale da Grama, Brazil

About

The Dias family owns a 220-hectare farm located at an altitude of 1,290 meters above sea level in the Vale da Grama region of São Paulo. The coffee tradition in the Dias family began in 1890 when hundreds of plants were cultivated to boost production.

About Diogo

Diogo Dias Teixeira de Macedo, an Agricultural Engineer, is responsible for managing the farm. Following in his parents’ footsteps, Homero Teixeira
de Macedo Júnior and Maria Dias Teixeira de Macedo, he began working on the property in 2000. In recent years, he has successfully blended
tradition and innovation to produce exceptional coffees, as evidenced by various quality contest awards.

Diogo hasimplemented significant improvements to the processing methods, including a modern ecological wet processing system, new criteria for
separating and drying natural and pulped coffees, and innovative suspended binsfor individual batch storage and traceability. The coffee cherries are harvested using a combination of manual and mechanical picking. The most common processing methods are wet and pulped natural. Ripe cherries are separated, pulped, washed, and spread on patios on the same day. For this Pulped Natural Catigua, the cherries were pulped, and the beans
were dried with the mucilage fully intact. They were carefully tended on raised beds and covered patios until reaching the ideal moisture content of
11%. The Catigua variety is a distinguished Brazilian cultivar known for balancing high productivity with exceptional cup quality. Developed by the Agricultural Research Enterprise of Minas Gerais (EPAMIG), it is a hybrid cross between Catuai and Híbrido de Timor. One of its primary advantages is its high resistance to Coffee Leaf Rust, making it a favorite for sustainable and organic-leaning farming practices.