Ybyeté 351

From Brazil to Portugal.
From Portugal to the World.

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Why buy through Ybyeté 351

Not an importer. A curator.

Origin curation

Each farm is chosen for traceability, sustainable practice and sensory quality — and for a relationship real enough to vouch for. We don't list coffee we can't stand behind.

Roasted & compliant in Portugal

Green coffee imported directly from Brazil, then roasted, labelled and packed in Portugal to EU regulation — with traceability from lot to pack.

The story, verified

A real Luso-Brazilian narrative — producer, region and practice you can check — because in specialty coffee, the origin is the product.

Origin Process Altitude SCA

Ripe red coffee cherries at Fazenda Campo Belo, hand-picked at peak ripeness.

Brazil · Minas Gerais

85 SCA

Single-origin microlot

Santa Cruz 1

FC from Fazenda Campo Belo — 200+ years, one family

Process

Natural

Altitude

1,006 m

Variety

Catucaí

Year

2026

Rainforest Alliance Certified

Cupping notes Sweet, fruity aromatics of honey and caramel; a very fresh cup of burnt muscovado sugar, with vibrant acidity, a creamy body and a long, sweet finish.

View origin story Enquire For roasters, cafés & trade

More origins under evaluation

We add slowly. A coffee is only listed once we can stand behind the farm and the cup.

In selection

More origins under evaluation

We add slowly. A coffee is only listed once we can stand behind the farm and the cup.

In selection

Trust, not transactions

Heritage. Love.
Friendship. Care.

Heritage. This is a family that has grown coffee for generations, tending the same land with the same devotion, harvest after harvest.

Love. You can hear it in the way they talk about their coffee — the patience, the pride, the care put into every cherry picked by hand.

Friendship. Ybyeté 351 didn't find Fazenda Campo Belo on a supplier list. We found it through more than thirty years of knowing the people who run it.

Care. That's why, in July 2026, Ybyeté 351 traveled to the farm to see that respect for the land and the environment for ourselves — and to choose this coffee in person, guaranteeing the quality of every bean before it reaches Europe.

Ybyeté 351 doesn't just import coffee from Fazenda Campo Belo — we know this farm, and we know the family behind it.

We've seen, up close, the love they pour into every harvest, and the quiet respect they hold for their land and the environment that sustains it.

In July 2026, Ybyeté 351 traveled to Fazenda Campo Belo to walk the fields and select this coffee in person — a lot chosen by hand, to guarantee the quality of every bean before it reaches Europe.

Why this farm

What stands behind the cup

Women-led

Led by the family's women, mother to daughter.

4 Generations of women leading the farm, since 1824.

1700s

First record

Already growing coffee in Minas Gerais.

1824

Anna Jacintha

Inherits the land — rare for a woman of her time.

1940s

Diva Lima da Silva

Forms Fazenda Campo Belo; runs it alone.

2001

Vera & João Roberto

Take over and expand the farm.

Today

Graziela

4th generation; leads the coffee program.

Terroir

Volcanic "terra roxa" soil, 1,006 m altitude, 42% permanent forest preserve.

Santa Cruz, one of the farm's highest points, sits on the region's prized volcanic terra roxa soil — with over 40% of the property kept as permanent forest and several protected natural springs running through it.

Soil & water

Cover crops, natural windbreaks, protected springs — no shortcuts on the land.

Chicken manure and cover-crop grass protect and feed the soil between the rows; pigeon-pea hedgerows act as a natural windbreak. Nothing here is optimised for yield alone.

Harvest & drying

Hand-picked at peak ripeness, dried slowly on raised patios, closely monitored.

Cherries are picked by hand only once fully ripe ("cerejão"), then dried slowly and evenly on raised patios — a slower method than most, chosen for the cup, not the calendar.

Consistency

Nearly a decade of specialty-grade harvests, every lot independently assessed.

Not a one-off good year. The farm has been producing specialty coffee for close to ten years, with every harvest independently graded by a licensed Q-Grader — consistency the family keeps choosing to prove, season after season.

From our visit