Brazil Monte Alegre Catuai Anaerobic

good, unexpected depth – black currant – starfruit – velvety body – balanced acidity


The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Areado, South Minas
Flavours  approachable anaerobic natural, good depth, subtle purple fruit (blackcurrant / jaboticaba), starfruit (carambola), slightly salty, minty finish
Body  rich, juicy (velvety)
tropical, orange, well-balanced
Roast  medium
Brewing  plunger, pourover, espresso + milk based

Owners  The Vieira Family
Altitude  900-1,200 masl
Varietal  100% Catuai
Processing  anaerobic natural
Total size of farm  2,000 Ha
Area under coffee
  18,000 Ha !!!!

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Brazil Monte Alegre Catuai Anaerobic

The History of Monte Alegre & Owners the Viera Family

For nearly 105 years, Monte Alegre has excelled at producing coffee in the heart of South of Minas, one of Brazil’s most prominent coffee-producing regions. This area is dominated by higher altitudes, rolling hills and a gentle climate – making it a prime coffee producing region in Brazil, responsible for 30% of the country’s coffee exports. South of Minas is diverse and comprised of a collection of larger estates and smallholder farms.

In 1917, the Vieira family purchased the land to initiate a farming enterprise that began with sugarcane in order to produce brown sugar and “rapadura,” or unrefined whole cane sugar. The Monte Alegre company was then founded in 1990 and delved deeper into the production of coffee. Over the past 30 years, Monte Alegre has focused more on producing specialty coffee and environmental conservation. The expansive 18,000 hectares include 2,000 hectares for coffee, with other areas for cattle, sugarcane, and corn.

Focus on the Environment

The farm has passed through four generations, and truly exudes excellence not only due to its size but also the quality of the coffee and the careful protection of surrounding ecosystems. The estate, in all its grandeur, radiates sustainability and has set an example for other producers in the region. Various measures are undertaken to adopt a more sustainable agricultural approach to producing coffee. This includes recycling water by promoting an integrated method for using wastewater for irrigation and fertilizer, in addition to sustainable energy usage and reforestation projects.

Over 20% of Monte Alegre is protected as Legal Reserves and Permanent Preservation Areas, preserving native vegetation, and creating habitats for local species. This also contributes to biodiversity conservation whilst also preserving ecosystems and natural processes. With this integrated approach – Monte Alegre is utilizing the natural benefits of native forests to improve the quality and health of its coffee trees.

Farming, Harvesting & Processing

Each stage of coffee production is carefully monitored – cultivation is nurtured with the carefully curated soil recipe to grow the coffee seedlings that will go on to populate the farm. Flowering is monitored until it comes time for the slowly developing fruit to be harvested. Depending on the location within the farm, harvesting occurs either by machine or by hand. The flatter areas make it easier for a machine to delicately collect the ripe cherries from the trees.

Once harvested, the cherries are then transported to the mill the same day to begin processing. This lot specifically undergoes the anaerobic natural method which includes the placement of the cherries in locked barrels. Inside the barrel, the temperature is controlled to ensure fermentation completes once the temperature is stable. From here, the coffee is dried with the exterior fruit intact.

In some cases, the coffee may also be dried in mechanical driers that evenly disperse heat to dry the coffee. As soon as the ideal moisture content is reached, the coffee is cleaned and hulled. Intense grading then occurs to ensure only the best quality beans make it to the exporting stage. This includes screen sizing, density separation, and colour sorting. The coffee is then bagged and prepared for export.

After over 100 years of coffee production – Monte Alegre is truly at the pinnacle for coffee production in Brazil. With their methods to protect the environment and practice sustainability – they are creating a future for coffee.