Coffee culture

Brazil Fazenda Passeio | COE Brazil Coffee | 2017 Natural #13

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) COE Brazil 2017 Natural #13 Brazil Fazenda Passeio Country: Brazil Region: Mantiqueira de Minas Processing Method: Natural Process Variety: Yellow Catuai Altitude

Professional coffee knowledge exchange and more coffee bean information, please follow Cafe Style (WeChat public account: cafe_style)

COE Brazil 2017 Natural Group #13 Fazenda Boa Vista

Coffee Details:

  • Country: Brazil
  • Region: Mantiqueira de Minas
  • Processing Method: Natural Process
  • Variety: Yellow Catuai
  • Altitude: 1,150 - 1,450 meters
  • Flavor Profile: Walnut, pomelo, cocoa, malt sugar, white sesame, smooth mouthfeel

*This batch ranked 13th in the 2017 Brazil Natural COE competition with a cupping score of 88.65 points*

Fazenda Boa Vista is located in the town of Dom Vicoso within the Mantiqueira de Minas mountain region of southern Minas Gerais state. The farm covers approximately 100 hectares, with 40 hectares dedicated to coffee cultivation at altitudes ranging from 1,150 to 1,450 meters, with an average elevation of 1,186 meters.

In 1880, the farm's founder Mr. Custodio Teodoro Ribeiro de Carvalho established Fazenda do Rosario at this location, beginning coffee cultivation and livestock operations. In 1952, Mr. Custodio's daughter, Maria Aparecida Carvalho Ferraz, and her husband inherited the farm's management and renamed it Fazenda Boa Vista due to the spectacular views from the property.

Beginning in 1975, Fazenda Boa Vista officially transitioned to specialize in coffee cultivation, with the two main varieties being Catuai and Mundo Novo. From 1986 onward, the current third-generation inheritors, the Ferraz brothers, began joining the team to handle coffee production responsibilities. The Ferraz brothers started with extensive variety planting trials and continuously sought methods to improve coffee quality. Additionally, they enhanced employee training and implemented innovative technological equipment. Beyond coffee cultivation, the farm's post-harvest processing facility became one of the key factors in quality improvement. Due to the efforts of the Ferraz brothers, Fazenda Boa Vista's coffee quality has shown continuous improvement year after year.

Fazenda Boa Vista combines excellent geographical location, terroir climate, and cultivation techniques to produce high-quality green coffee beans. In addition to coffee cultivation, the Ferraz brothers manage the farm with sustainable business practices, protecting the springs and rivers flowing through the property by expanding forest vegetation areas, and have planted many diverse native fruit tree species that are on the verge of extinction within the farm grounds.

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