Montanhas do Espírito Santo
The Montanhas do Espírito Santo region features steep, mountainous terrain ideal for high-quality Arabica coffee. Manual and selective harvesting produces floral, chocolatey coffees with brown sugar, honey, and fruity notes, accompanied by bright citrus acidity and an intense finish. Known for artisanal production and agritourism, the region invests in post-harvest technology to ensure exceptional quality despite challenging topography.
Managing Entity
- ACEMES (Espírito Santo Mountain Coffee Association)
Geographic Characteristics
- Relief: Mountainous, with coffee plantations at altitudes ranging from 500 m to 1,200 m; cultivation on different slope exposures
- Average annual temperature: 20°C
- Relative humidity: 60%
- Average rainfall: 1,600 mm/year
- Soil: Predominantly latosols, cambisols, litholic neosols, and other neosols
Climate
- Summer: Rainy and mild
- Winter: Cold
- Climate type: Tropical highland
Production and Cultivation
- Cultivation: Arabica coffee grown on sloped terrains, planted along contour lines
- Harvesting: Manual and selective; predominantly natural and pulped natural coffee due to mild climate
- Associated with agritourism and artisanal agro-industry
- Post-harvest processing: Natural and pulped natural coffees common because of climate
Sensory Profile
- Intense aroma with caramel and nut notes.
- Delicate acidity, predominantly citrus, long-lasting.
- Sweet, chocolatey, and intense flavor.
- Long and pleasurable finish.
Production Statistics
- Aroma: Floral, with notes of white roses and jasmine
- Flavor: Chocolate, brown sugar, molasses, honey, yellow and red fruits
- Acidity: Pronounced, with citrus and malic characteristics
- Finish: Intense
Main Varieties
- Catuaí, Catucaí, Acauã, Arara