SITIO DA TORRE

20190416_Portola_coffee_label_SitiodaTorre_PauloColilot_rnd3-02.jpg
20190416_Portola_coffee_label_SitiodaTorre_PauloColilot_rnd3-02.jpg

SITIO DA TORRE

18.50
Quantity:
Add To Cart

TASTING NOTES
Hibiscus, Orange Marmalade, Toffee

REGION INFORMATION
Country: Brazil
Region: Carmo De Minas
Producers: Alvaro Antonio Pereira Coli
Altitude: 1250 Meters
Varietals: Yellow Catuai
Production Method: Dry Processed

When we arrived in Brazil, I had minimal experience with their specialty grade coffees. Only the coffees that Jeff (our owner) had brought back two years prior. Actually, my very first Portola Coffee experience was a Brazilian coffee from the same area. It blew me away at how much bright complexity there was to this cup. As I cupped through my coffees that first day, three coffees stood out among the rest. Two of them just so happened to be from the same farm. Sítio da Torre


Sitio da Torre is run by Alvaro Coli. He is a fourth generation coffee farmer. 


The evening after we were finished cupping coffees for the day, we were invited back to Alvaro’s mother’s home for a family dinner. I have to say it is one of the greatest experiences that I have had on a trip, sitting around a large family dinner table with meat on the grill and sharing stories. This is where I told Alvaro how wonderful his natural tasted on the table earlier that day and I thought it would be a nice idea if he came up with a special name to showcase it.


Both of the coffees that we brought back from Sítio da Torre are perfect examples of the amazing potential and quality that are coming out of Brazil and more specifically, Carmo de Minas. 


From Alvaro Coli - current head of Sítio da Torre - “The Journey of my father – Paulo Coli”

My father Paulo Coli was a small grower from Carmo de Minas. Italian descendant he married to Adila Coli in 1957 and they had 7 children. We were raised by the money from Sítio da Torre. He used to negotiate cattle, horses and running a small coffee plantation. In 1955 he lost the vision and passed the farm for us to manage. After that we have been working hard to improve the quality of our specialty coffee. From that time until now we modernizing the techniques of planting, harvesting and post-harvesting. My father passed away in 2010 but I believe he keeps to guide and help us from up there.