Get ready for a sensory and cultural immersion in the world of coffee, amid the landscapes of the Mantiqueira Mountains. In the city of Andradas, in southern Minas Gerais, Experenciar invites you to experience “Coffee and History”: a complete experience that connects nature, tradition, knowledge, and flavours.

We welcome visitors with fresh coffee served under the shade of trees, with a privileged view of the Mantiqueira mountains. This is when connections begin to form: we talk about the arrival of coffee in Brazil, its influence on the history of the region, and how our unique geography, marked by a dormant volcanic caldera, contributes to the quality of the beans grown here.

I also share a little of my own history, so that visitors understand why coffee is more than just a product for us: it is part of our identity, our emotional memory, and the future we are helping to build.
The journey continues to the plantation. We walk among the coffee trees, explaining the planting process, variety selection, soil preparation, harvesting, and sustainable management. Visitors get a close-up view of how the harvest takes place, and then we descend to a suspended patio, where we show the drying process in detail—one of the most critical steps to ensure quality and preserve aromas.

Then we head to the porch of the house, where we explain the processing and reprocessing processes: removing the husk, eliminating defective beans, and rigorously selecting the beans that will be used for speciality coffees.

There, we present different types of raw beans so that visitors can observe and understand the differences between traditional, gourmet, and speciality coffees. We show how the roasting process directly influences the final flavour and aromas of the drink. We explain how different levels of grinding alter the sensory experience in the cup.

Then we begin the most playful part of the experience: a blind sensory tasting using the coffee aroma and flavour wheel. Visitors are invited to actively and curiously explore their senses, noticing nuances that might have gone unnoticed before.

Then, we do a cup tasting together—a technical method used in laboratories and competitions—where participants learn to evaluate acidity, sweetness, body, balance, and other characteristics that make up a speciality coffee. To end the journey on a high note, we conduct a sensory analysis comparing three different roast profiles, each paired with foods that highlight their qualities. It is an invitation to taste, discover, and be enchanted. Throughout the experience, visitors are encouraged to ask questions, exchange impressions, and delve deeper into the topics that most pique their curiosity. More than just a tour, this is a celebration of coffee culture and the human richness behind each cup.