Farmer

The story of this coffee begins with Geraldo and Odete Rangel, who raised their family in the hills of Espírito Santo, tending their small coffee farm without modern luxuries — only persistence, care, and a deep-rooted love for the land. Their son Renato was born into this rhythm of cultivation and has since carried the legacy forward with his wife Cassiana. Together, they’ve brought new life to Sítio Alto Ouro, focusing not only on tradition but on exceptional quality.

What began as subsistence farming has transformed into a pursuit of excellence. Every step — from handpicking to slow drying on raised beds — reflects their belief that truly great coffee is grown with intention and passed through generations.

Region

Espírito Santo is a lesser-known region compared to Brazil’s coffee giants, but it stands apart in quality. Here, in the steep coastal hills between the Atlantic and the Serra Chibata, producers work small plots with great precision. Cooler temperatures and coastal rains slow cherry development, extending the harvest and intensifying flavor. This region has become a quiet stronghold for microlots — and a haven for producers like the Rangel family.

Variety

This lot is made up of Catucaí — a hardy hybrid of Icatu and Catuai. Originally developed for disease resistance and productivity, it has since proven to carry expressive flavor potential in the right hands. On this farm, Catucaí shows a different face: not just structure and sweetness, but nuance and lift.

Process

This is a Pulped Natural — a process unique to Brazil. After depulping, the parchment is dried in its mucilage over the course of two weeks. At Sítio Alto Ouro, this is done slowly on raised beds, allowing sugars to concentrate while preserving the coffee’s clarity. The result is a profile that walks the line between the clean elegance of a Washed and the round fruit of a Natural.