THE JOURNEY OF OUR COFFEE
From Seed to Cup:
The Artisanal Process Behind Fajã dos Vimes Coffee®
Our coffee grows where few in the world can survive: just a few meters above sea level, in the fertile land of Fajã dos Vimes. Unlike large plantations, our production is small, entirely organic, and deeply rooted in family tradition.
Harvesting and Drying
Each bean is harvested by hand, only when fully ripe. The fruits are then slowly dried in the sun — sometimes for several weeks — on traditional drying racks in our backyard.
Ready to be enjoyed.
Made with soul! This is not industrial coffee. It's coffee made by a family that still does everything the old-fashioned way—because that's what makes it taste best. Each cup tells the story of São Jorge, our land, and the hands that gave it life.
Cultivation
100% organic! We do not use pesticides or chemicals. The coffee plants are fed with compost made from coffee husks, manure, leaves, and natural prunings. Thanks to our unique microclimate, the plants thrive without disease or pests.
Roasting
After drying, the beans are roasted in small batches. We roast them carefully and patiently, manually controlling the heat, to preserve the natural fruity aromas and balance the sweetness and acidity that make our coffee so special.
The Tradition of Preparing Our Coffee
In a simple space that insists on remaining true to the 90s, Café Nunes® serves our coffee in espresso form. In the back, it’s possible to visit a small plantation, the drying racks where the coffee is dried in the sun for several weeks, and of course, the facilities of the Nunes Craft House.
It is there that Mother Alzira and Aunt Carminda — weavers by profession — still work today on the old wooden looms, keeping alive the tradition of “Ponto Alto” quilts.
When you visit us, you’re not just tasting coffee: you’re savoring history, culture, and tradition. And for those with a sweet tooth, we also have regional sweets made with our coffee, such as yam cheesecakes and the iconic São Jorge Espécies made of spices.