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Brazil Sul de Minas Três Corações Fazenda Taquaral Danielle Reis Soares Anaerobic Natural
$5.00 - $337.44
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Country: Brazil
Region: Três Corações, Sul de Minas
Farm: Fazenda Taquaral
Coordinates: Information to follow
Farmer/Grower: Danielle Reis Soares
Varieties: Macaw, Yellow Bourbon, Catuaí, Catucai, Ruby, Acaiá
Processing: Anaerobic Natural
Altitude: 1050 m.a.s.l.
Humidity: 10.70%
Density: 1.15 g/ml
Harvest Date: September, 2024
Arrival Date: June, 2025
Grade: NY2 16+ SSFC
Marks: 002-1489-0168
Reference ID: HA-25206-04
SCA Cupping Score: 85.50
- Notes of sweet ripe blackberry, dark cherry, pear, cocoa and milk chocolate. Coffee has a soft citric acidity with a medium-heavy body and silky mouthfeel.
- An excellent coffee to roast at any level. Lighter roast levels will highlight the fresh fruit and citric acidity. As the roast is extended, chocolate notes and heavy body will become more pronounced becoming very syrupy and sweet.
Award winning coffee from the Best of Minasul competition
Fazenda Taquaral takes 9th place out of more than 200 producers
A legacy of women dedicated to quality
Fazenda Taquaral, acquired in 2015 by Danielle Reis Soares and her family, is located next to Fazenda Bela Vista. The two farms are jointly managed, with all drying and processing centralized at the Bela Vista facility. This integrated approach ensures consistency and high quality from harvest to final cup.
At Fazenda Taquaral, cultivation is led by Sylvia MS Tinoco, who works closely with her family to drive ongoing improvement. The farm sits at an elevation of 1,050 to 1,200 meters and includes 102 hectares of planted coffee. Varieties grown include Arara, Bourbon Amarelo, Catuaí, Catucaí, Rubi, and Acaiá. The farm is also part of a women-led coffee group overseen by Sylvia’s mother, Simone Morais, representing five generations of female leadership in coffee production.
The Reis family has been cultivating coffee in Brazil’s Sul de Minas region for four generations. Their longstanding dedication to specialty coffee is reflected in continuous agronomic improvements and innovations in processing techniques.