

Pieter Keijsers
Pieter arrived in Brazil in the early 1990s as a traveller. Originally from the Netherlands, Pieter was passionate about the world of agriculture, and fell in love with Brazil immediately. In 1998, he was able to return for an internship in the sugarcane industry, and was deeply impressed by the richness and diversity of the land; he was sold.
In 2008, Pieter finally took the step and invested in a property in the traditional Alta Mogiana region, named Sítio Maracatu. His dream was to transform it into a symbol of quality and innovation in the coffee world. The farm, at 110 hectares, is rather small by Brazilian standards, sitting at 1000 masl in the Alta Mogiana region. This size allows a greater focus on the details and needs of each plot.

Since then, Pieter has continued to strive for excellence. He has implemented careful fertilisation techniques, using biological and mineral inputs to ensure soil health and nourish the plants. Coffee grows alongside towering African Mahogany trees, creating an ideal shaded environment for cherry development.

Pieter's greatest challenge was mastering anaerobic fermentation. He experimented with various techniques until he discovered his formula, allowing the coffees produced at Sítio Maracatu to stand out, featuring wine and liqueur notes and often making it to the finals of regional competitions.
This lot is of the Catiguá varietal, with a brief anaerobic pre-fermentation before being dried carefully on patios. This pre-fermentation enhances the soft fruit character in the cup, here reminiscent of strawberry, on a base of sweet and creamy milk chocolate.
