Our Coffees

Under a cool and humid climate, our harvest takes place from June-December each year. Our beans ripen slower at this altitude and we pick them selectively before drying them slowly upon raised beds. We dry our coffees in a ‘natural process’ which means the drying is done with the skin of the cherry left on. Each year we are gifted with surprising flavors that range from red fruits, honey, jasmine, chocolate, brown sugar and nuts. We specially prepare our lots for our relationship customers, some of the best specialty roasters and cafes around the world and on the farm our master roaster Markim Gomes can be found bringing out the best of each bean.

Producer

Upon returning to his familial lands, in the 90’s, Clayton Barrossa Monteiro had not imagined writing part of the story of specialty coffee in Brazil. At the time, the ex-surfer turned farmer, left the shores and headed up the mountain to plant one of the country’s most celebrated crops. At the time, the then 22 year old raised in the city of São Paulo, had imagined he would spend half the year farming and half the year at the beach catching waves, as was promised by his coffee farmer uncle. However, what seemed easy at the beginning turned into a journey of hard work, re-invention and obsession. Clayton never again left the farm for more than a short period and he created what today has become nationally and internationally known as the mythic Fazenda Ninho da Águia.

Fazenda Ninho da Águia

At the entrance of the Caparaó National Park, in Minas Gerais, alongside the steep slopes of the Pico da Bandeira, the farm Fazenda Ninho da Águia may be found. With an average altitude of 1300masl, the farm has an ideal micro-climate to produce some of the best coffees in Brazil. The 55 hectares are divided into preserved forest, natural water springs and coffee planted in a consortium with other crops. Our farm produces an average of 300 bags of selectively hand-picked organic coffee per year. We follow agro-ecological methods bringing our soil a diversity of crops alongside our coffee which helps keep our soil alive and producing elegant aromas and complex flavors.

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