Sítio Reverie
Where science, nature, and coffee meet.
100%
Verified Purity
Total
Traceability
Lab Tested
& Certified
An Open-Air Laboratory
Located in the mountains of the Zona da Mata region in Minas Gerais, at an altitude of 900 meters, Sítio Reverie was founded with a simple goal: to produce extraordinary coffees by combining careful cultivation, scientific monitoring, and controlled post-harvest processing. Here, we do not view coffee merely as an agricultural commodity. Each batch is treated as a research project. Every decision is based on data, not assumptions.
Discover Our Data-Driven Farming Method
Drying is not about removing water; it is about managing water migration within the grain. Whoever controls the center of the grain controls the final result.
1º) Continuous
Monitoring
Environmental sensors, weather stations, and laboratory analyses are part of the property's daily routine.
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Climate and temperature;
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Soil and moisture;
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Plant and development;
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Real-time fermentation;
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Drying curves (aW);
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Controlled storage.
2º) Diversified Post-Harvest
Natural, Pulped Natural (Cereja Descascada), and various fermentations in the Dark Room. Drying in a monitored indoor environment.
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Natural process;
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Pulped cherry;
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Various fermentation methods in a dark room;
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Monitored indoor drying;
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Daily data per batch.
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3º) Controlled
Drying
Automated dry room with precise control of temperature, humidity, and CO₂. aW curves monitored daily.
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Cool temperature (14–16°C);
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Humidity and CO₂ control;
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HEPA filter;
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Outdoor raised drying bed;
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4-phase protocol;
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Target aW ≤ 0.60.
Total Control
Of The Production Chain
From Plant to Cup
Agricultural Production
Careful soil management, continuous plant monitoring, and integrated pest management.
Post-harvest
Various fermentations in the Dark Room and drying in a monitored indoor environment.
Lab Analyses
Pesticides (not detected), water analysis, aW, moisture, and density per batch.
Traceability
Technical passport by batch with the complete history of each bean.
Reprocessing
In-house selection and processing for maximum green coffee quality.
Roast Profile
Artisanal roasting with profiles developed for each batch and process.
Certification
Safe Bean – proprietary certification with rigorous technical criteria.
Exports and Market
Green coffees for discerning roasters in Brazil and abroad.
The Dream That
Became Terroir
A precision coffee farm in Brazil that combines scientific monitoring, diverse post-harvest processing, and controlled drying.
Pedro Maculo
Pedro Maculo and Ana Gabriela de Oliveira have transformed a stretch of the Zona da Mata region in Minas Gerais into a living laboratory for specialty coffees, situated at an altitude of 900 meters.
With varieties ranging from Catuaí to Pacamara Rosado, Chiroso, and Yellow Geisha, each plot is treated as a unique work of art, monitored by sensors around the clock, scientifically managed, and hand-harvested.
Sítio Reverie’s greatest asset is not the coffee itself, but the accumulated knowledge of how to produce it with precision.
Ana Gabriela
Co-founder of Sítio Reverie, Ana Gabriela leads sensory curation and quality control for the coffee lots. Her expertise in sensory analysis is essential for bridging technical data with the experience in the cup.
Together, Pedro and Ana Gabriela are building what they believe to be the future of Brazilian specialty coffee farming: evidence over rhetoric.
O sonho que
virou terroir
Pedro Maculo e Ana Gabriela de Oliveira transformaram 16 hectares na Zona da Mata de Minas Gerais em um laboratório vivo de café especial. Com 8 variedades cultivadas a 850 metros de altitude, cada talhão é tratado como uma obra única — monitorado por sensores 24 horas, manejado com ciência e colhido com as mãos.
A safra 2024/2025 produziu 76 sacas. Pouco volume, muita qualidade. Cada grão carrega a assinatura do terroir, do clima e do cuidado artesanal que só uma operação independente de alta precisão consegue oferecer.
O Coração, Do Sítio
Ambiente de secagem 100% automatizado com controle preciso de temperatura, umidade, CO2 e circulação de ar com filtro HEPA. Secagem uniforme que conserva o máximo de compostos voláteis dos grãos.
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Temperatura Controlada
Umidade & CO2
Filtro HEPA
100% Automatizado
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