Sitio Tripui

Discover this coffee in detail

Sitio Tripui is a small family farm, a project by Maria and Valdecir Prado, where they live and grow coffee alongside their two daughters. In Brazil, ‘Sitios’ are small plots that produce less coffee than ‘Fazendas’. 

In general, they tend to be located at higher elevations than Fazendas, on less uniform terrain. This often results in a greater focus on quality and closer attention to detail. 

The cherries are always hand-picked at the optimal stage of ripeness. They are then washed and sorted, ensuring that only fully ripe, defect-free fruit remains. 

The natural process takes place on raised beds, where the cherries are left to dry for several weeks until the beans reach the desired moisture level. 

The natural process brings distinctive sweet and fruity notes to the final cup.

Meet the producer

Sitio Tripui: the value of taking the time to do things right

A small farm in Sul de Minas

In the heart of Sul de Minas, one of Brazil’s most renowned coffee-growing regions, lies Sitio Tripui, a small family farm run by Maria and Valdecir Prado alongside their two daughters. At 1,300 metres above sea level, they grow coffee on a scale that allows something increasingly valuable: knowing the land closely, caring for each plant and paying attention to the small details that ultimately define a cup.

In Brazil, a sitio is a smaller plot of land than a fazenda. Although production is more limited, these small farms represent an important part of the country’s coffee-growing tradition. They are often found on more irregular terrain and, in many cases, at higher elevations, conditions that favour a more hands-on and careful approach to farming.

At Sitio Tripui, this family dimension is not simply a matter of scale. It is part of the coffee’s identity.

The care behind every cherry

For the 2026 harvest, Maria and Valdecir have worked with two varieties that are widely grown in Brazilian coffee farming: Red Catuai and Yellow Icatu. Both find an environment shaped by the climate and fertile soils of Sul de Minas, but it is the way they are cultivated and processed that ultimately gives the coffee its character.

The cherries are hand-picked when they reach optimal ripeness. They are then carefully sorted to remove any fruit that does not meet the desired standards. It may seem like a simple step, but with coffees like this, this is precisely where quality begins to take shape: in the decision to wait, select and pay attention to the small details.

The coffee is naturally processed and slowly dried on raised beds over several weeks. This method allows the cherries to remain in contact with the beans while gradually losing moisture, giving the coffee an especially sweet and fruity expression.

A Brazil that’s easy to enjoy

The result is a coffee with a classic profile, but far from predictable. In the cup, we find blueberry and almond, accompanied by a milk chocolate base that brings balance and a sweet, comforting sensation.

It is precisely this combination that makes Sitio Tripui an especially versatile coffee. It has enough character to be enjoyed on its own, while retaining the familiarity needed to work exceptionally well day to day. In espresso, it offers a round and sweet cup; in a super-automatic coffee machine, it maintains an accessible and expressive profile; and in an Italian moka pot, it provides a natural setting for developing its chocolate and fruit notes.

Some coffees seek to grab your attention from the first sip. This one proposes something different: staying with you. A balanced, sweet and easy-to-enjoy cup, where the work of a family and the character of a region come together without the need for artifice.

In this sense, Sitio Tripui is a small example of what can happen when coffee is grown with time, knowledge and care. A coffee from a small farm, produced on a human scale, reminding us that behind every cup there is always a place, a family and many decisions made with care.