Bourbon Regions

Vale da Grama

Where Bourbon started to export its first coffees, this valley once belonged to the matriarch Mathilde who have grown coffee since the 19th century and now have been divided in 6 main farms and some small producers as well.

  • Harvest Period

    End of May to September

  • Altitude

    1000m to 1300m

  • Process

    80% Natural and 20% Honey

  • Varieties

    Yellow Bourbon, Catuaí and Catucaí

With more than 100 years of coffee tradition, this region was the pioneer in specialty coffee and the beginning of Bourbon Specialty Coffees’ story.

The specialty coffee concept was one of the innumerous innovations that the city of São Sebastião da Grama and its surrounding municipalities adopted long time ago. In this same region Bourbon Specialty Coffees started its operations in 2000 and the Brazil Specialty Coffee Association (BSCA) was officially founded in 1991. Those are two good examples of how the locals were seriously committed to quality.

This piece of land in the countryside of São Paulo state comprises more than 100 properties with a production of 120 thousand bags per year. Yes! This micro region can produce this amount of coffee. Here, quality and quantity walk the same path thanks to technology and science. This is the place where famous farms like Recreio, Santa Alina, Cachoeira da Grama, Rainha, Irarema and Santa Inês are located.

About this region:

Among the producers, naturals and pulped naturals are the most common processing methods. Post-harvest methods vary according to the size and the farmer’s budget. In the same region, for example, you can find simple to modern machinery to wash, peel and sort the cherries. African beds, greenhouses and mechanical driers are also used to produce coffees.

The majority of plants are Bourbon, both Yellow and Red, but other varietals can also be found such as: Catuaí, Catucaí, Acaiá, Mundo Novo. Some areas also have Canário, Catiguá, Topázio, Maragogipe and Pacamara varietals. The combination of coffee tradition allied with innovation and technology is resulting in sensorial diversity: a great balance between acidity, sweetness and citric attributes.

What you should know Vale da Grama:

  • More than 100 properties work with Bourbon

  • Red and Yellow Bourbon, Catuaí, Catucaí, Acaiá, Mundo Novo, Canário, Catiguá, Topázio, Maragogipe and Pacamara varietals

  • Naturals and pulped naturals are the most common processing methods

Vale da Grama