Sitio Da Torre

It’s no surprise that Sítio da Torre has placed 29 times in the Brazilian Cup of Excellence in fewer than 20 years. Their focus on specialty production and passion for quality is supported by the ideal climate of the Mantiqueira de Minas region.


Quick Facts

Country: Brazil (Mantiqueira de Minas)
Farmer: Silva family
Varietal: Yellow Bourbon
Processing: Pulped Natural
Altitude: 1100 - 1300 metres above sea level

Tasting notes:

Maple syrup, Cashew & Mandarin

Brewing method:

Brews great in all brew methods, but especially well in a French Press and for as a single estate espresso. Mantiqueira Mountains is also the main part in our espresso blend.

More About
Sitio Da Torre

Antonio Coli arrived in Brazil in the 1800s. His search for a better life is realized in the Silva family, his 4th generation descendants who continue Antonio’s legacy of coffee production, now on 95 hectares of land.

Since they began focusing on specialty production in 2002, Sítio da Torre has placed in the Brazilian Cup of Excellence 29 times. Despite their great success, they do not settle and continue to improve their cultivation and processing methods, producing ever-better coffees.

Located in the Mantiqueira de Minas region, the high elevation, fertile soil and well-defined seasons create the ideal environment for cultivating dense, sweet cherries. Sitio da Torre also holds the Denomination of Origin seal for the region that guarantees the quality and the origin of each lot.

They receive agronomic support from COCARIVE (Cooperativa Regional dos Cafeicultores do Vale do Rio Verde). The Silva family cultivates Yellow Bourbon, Red Bourbon, Yellow Catucai, Yellow Catuai and Acaia varieties on Sítio da Torre.

Unusually for Brazil, cherry is selectively handpicked at Sítio da Torre. The cherries are delivered to the farm’s processing center. At intake, the cherries are pulped and laid to dry on patios. While sun drying, they are carefully monitored and turned frequently. In inclement weather, a mechanical dryer may be used to ensure an ideal moisture level. Once dry, the cherries rest on the farm before being transported to COCARIVE’s warehouse where it is prepared for export.

COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialization of the beans.

Once the parchment is dry, cooperative members sent their coffee to the COCARIVE warehouses. The cooperative takes further care of grading, commercialization and export. They have their own quality lab and storage and milling facilities in Carmo de Minas.

At the dry mill where they prepare the coffee for export. COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analyzing both physical green and cup characteristics.

All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labor at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.