Sítio Baixadão is owned by coffee producer Helisson Afonso da Silva, who learned coffee growing from his father, Sebastião Afonso da Silva, winner of the 2015 Cup of Excellence – Natural Process.
The Silva family farms in Cristina, within Brazil’s renowned Mantiqueira de Minas region, known for its high elevations, unique climate and exceptional coffees. The family began growing coffee in 1995 and today focuses exclusively on production.
Their 11-hectare farm sits at 1,350 m.a.s.l. and grows varieties including Yellow and Red Catuaí, Acaiá and Yellow Bourbon. The family is committed to sustainable farming and meticulous processing. Cherries are selectively hand-picked and dried on sun-exposed patios, with mechanical dryers used when needed to ensure consistent drying and preserve quality.
In the cup:
Oolong tea with a hint of lemon, walnut and brown sugar. A clean and approachable filter coffee with familiar flavours, making it a great choice for those who are looking for a balanced every day filter coffee.
Freshness & Resting
Our coffees are freshly roasted in small batches, but we recommend letting them rest for about 7–14 days after roasting before brewing. This short resting period allows carbon dioxide to escape and the flavours to develop fully, resulting in a smoother, more balanced cup. Freshly roasted beans can taste sharp or gassy, while rested coffee reveals its true sweetness and complexity.
To get the most balanced cup out of this coffee, we recommend brewing this one with a water temperature at around 93°C. See our brew guide for more detailed instructions.
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