Mutuca Farm
The visited farm is managed by Simone Gabriel da Costa, a merchant and economist who continues her family’s tradition as a third-generation specialty coffee producer. Combining modern management, innovation, and strong agronomic support, Simone leads the operation with a focus on quality, efficiency, and long-term sustainability.
Located in the municipality of Piumhi, in Minas Gerais, near the source of the São Francisco River, the farm sits in the Mata da Mutuca region. Known for its naturally fertile soils, this unique terroir—combined with advanced technology—allows the production of coffees with distinctive profiles and outstanding quality.
During the visit, the Nuselect team was guided by Sara Reis, a member of the farm’s team, who shared with us a truly rewarding moment by walking us through the entire production process — from the coffee cherry on the tree to the coffee that ultimately reaches the cup. Her detailed explanations provided valuable insight into each stage and reinforced the farm’s commitment to quality and transparency.
Production management is carried out with close attention to detail. The farm manager is present daily, ensuring healthy and well-nourished coffee trees, following technical recommendations tailored to each plot. Annual agricultural planning is supported by AP Agronegócios, which provides technical assistance and schedules field operations according to the specific needs of each area. To ensure consistent production year after year, the farm adopts the “Safra Zero” pruning system.
Harvesting is 100% mechanized and begins when cherries reach optimal ripeness. The process uses harvesters with adjustable vibration and rod speed, allowing selective harvesting of mature cherries. Two passes are carried out: the first focuses on harvesting ripe cherries with greater precision, while the second cleans the plots by removing remaining fruits. The harvest season typically runs from May to August.
Post-harvest processing is carried out using two methods: Dry Process (Natural) and Wet Process (Pulped Natural). Lots destined for natural processing go directly to the patios, while pulped natural coffees pass through washing, hydraulic separation, and pulping before drying. Approximately 80% of drying takes place on a 9,000 m² concrete patio, and when necessary, lots are finished in Cifal dryers until reaching a final moisture content of 12%.
Sustainability is a core pillar of the operation. The farm follows an environmental and social action plan, protecting water springs with native tree planting, preserving forest areas, and ensuring full traceability of all produced lots. Brachiaria is planted between coffee rows to improve soil conservation and reduce erosion. Employees receive continuous training to ensure safe, efficient, and responsible operations.
Looking ahead, the farm plans to further strengthen its processing infrastructure with investments in water recycling systems for wet processing, new dryers, pre-cleaning equipment, rest bins, and a coffee hulling machine.
With an average altitude of 850 meters, well-distributed rainfall averaging 1,800 mm per year, a favorable climate, and precise farm management, the farm consistently produces unique coffees that clearly express their origin and terroir.