We were born out of passion ... or rather, of various passions.
Passion for cheese.
Passion for people.
Passion for Canastra.
Passion for Brazil.
It was a farm. It was supposed to be just a haven.
But how to be here and not notice these flavors,
in these hugs, in this joy?
How to be here and not notice this nature, this centuries-old knowledge,
this craftsmanship that belongs to us so much?
And the charm grew. And we studied. And we strive.
We seek all our courage to begin this new journey.
And what a journey! Quite a walk.
It reminds us of the climbs, the trails, the adventures in the mountains.
The challenges are daily.
But they are worth every dawn spent, every fall, every tear.
Hey guys!
We're young. But we've gone far. And let's go more.
We crossed the mountain, crossed the sea and went
shine there in Europe.
In the land of the best known cheeses on the planet!
We're young. We are tradition.
We're young. We are cheesemakers.
We're young. We are canastros.
We are Brazil. We are culture. We are flavor.
We are Vale da Gurita Cheese Shop.
Our products
Fazenda Morada da Prata has been producing coffee for five generations. In this land, coffee trees of various varieties have been produced — and many cherry, yellow and red fruits have been selectively harvested. In this quest for excellence in coffee, we frequently analyze the plants that work best in our terroir — and, for some years, we've expanded the portfolio of varieties with which we work.
​
The oldest plots in the farm contain plants from the Mundo Novo, Yellow Bourbon and Catuaí varieties. The most recent plots are filled with Catuaí 99, IPR 100, Acauã, IPR103 and Arara varieties, which are more productive, resistant and suitable for the farm's microclimate.
“How do I drink coffee? All through the day, in morning, the afternoon, and the evening. We got used to the electric coffee makers, but the filter ... oh, filtered coffee is the real thing, right? It has more soul, more personality. It tastes like distant memories.” - Maria Helena Dumont Adams
MICRO-LOTS
In the last harvests, speciality coffees (above 80 points) accounted for 70% of the Fazenda Morada da Prata's production. This is a respectable volume of high-quality coffees, but our search for excellence is a daily effort. In this journey, we tested new varieties, processed different plots in different manners, and, in this way, we were able to obtain rare and award-winning micro-lots.
​
Our coffees, selectively harvested by hand, semi-mechanized, and mechanized, undergo various post-harvest processes, which enhance all the care already practiced in crop management. One of them is the natural processing method, which we have perfected with the use of concrete and suspended terraces. We make this our priority — and the natural sustainable process highlights the unique characteristics of the grains. Some micro lots are being fermented under rigorous guidelines, in search of subtleties, emphasizing the quality of the fruits.
​
In addition to the terraces, we complement the drying process with Cool Seed dryers, which guarantee the physical and sensory preservation of the product with strict digital temperature and airflow controls. We also have a complete storage and processing structure on site.
“Our dry process is being rediscovered around the world. What we have observed here in our region is that the coffees have shown very interesting characteristics, with subtle, complex notes. This, together with the great dedication from the producers, results in exceptional and surprising coffees.” - Arnaldo A. Ribeiro Pinto
Discover our products
DRY PROCESS
- Selected spout and sieves
- Micro lots
- Nano lots
- Mokas
POST-HARVEST
- Suspended terrace
- Concrete terrace
- “Cool Seed” dryers
- Controlled fermentation micro lots
