Legender Coffee Fields


The Sitios of Sul de Minas


The Sitios of Sul de Minas

The Sitios of Sul de Minas


  • In 2012, Demilson Batista Jr. founded Legender Specialty Coffees.
  • Coffee is sourced exclusively from Sitio’s, which are smaller Brazilian plantations.
  • As Sitios are smaller, there is generally a greater focus on quality and more attention to detail.

The Story

In 2012, Demilson Batista Jr. founded a family coffee business, Legender Specialty Coffees. His son and sister-in-law oversee the roasting, his wife manages logistics, and his brother-in-law, who is an agronomist, works with farmers to help them improve their farm crop yields. Committed to being 100% specialty, the uniqueness of his company is not only in their tight-knit operation, but also in their sourcing strategy.

Legender sources their coffees exclusively from Sitios. In comparison to Fazendas, Sitios are smaller plantations that produce below 500 bags per year. Whereas, Fazendas are larger plantations that produce more than 500 bags per year. Typically, Sitios are found at higher altitude and in more hilly landscapes than Fazendas, which is favorable for coffee growing. Due to the controlled environment of Sitios, the production and quality can be carefully measured and monitored. Demilson’s operation oversees the entire process by sharing, learning, and having a strong relationship with growers.

The Sitios are located in the region of Machado, Poco Fundo, Campestre and Sao Joao da Mata (municipalities of South of Minas Gerais). The region has an average altitude of 1.200 meters above sea level. Sitio coffees are known for their quality, due to the high altitude and shade provided by the hilly landscape.

Sitio Tripui

Valdecir Prado named his Sitio after the community in the municipality of Poco Fundo. Valdecir lives on Sitio Tripui with his wife Maria Prado and daughters, Maiara and Naiane Prado. “We are happy to learn our coffee is going to be shipped overseas. It’s a joy and extra motivation. We hope people enjoy our coffee”, says Maria Prado.

Sitio Tripui Coffee

  • Process: Natural
  • Altitude: 1,300 meters masl.
  • Notes: Cocoa, Vanilla, Brown spice
SitioTrippui Legender Brazil

Sitio Mateiro

Sebastiao and Ivanete Godoy are the third generation of coffee growers. They live with their daughter Diane and sons Ederson and Leandro Godoy on Sitio Mateiro in the municipality of Machado. “I live in the same place I was born and it´s great to learn that the coffee from the plantation started by my father, is appreciated overseas. It makes us all proud and motivated”, says Sebastiao Godoy.

Sitio Mateiro Coffee

  • Process: Natural
  • Altitude: 1,200 meters masl.
  • Notes: Floral, Nutty, Herbal, Praline, Vanilla

Sitio Amoreira

  • Process: Natural
  • Altitude: 1,150 meters masl.
  • Notes: Cocoa, Dried fruit, Hazelnut, Tobacco

Sitio Amoreira

At Sitio Amoreira banana trees are planted as a natural wind block to prevent the spread of diseases and the sitio runs off 100% solar energy. Mauricio Scalco lives on Sitio Amoreira with his wife Marisa, daughters Luiza and Laura, and sons Pedro and Marco. The surrounding plots of land are owned by Mauricio’s family. The farm produces 38 bags per hectare coming from 3000 trees per hectare. “We love what we do and the place we live. Coffee is our passion. We are happy to be part of this quality program and determined to keep on improving”, says Mauricio Scalco.

Sitio Cafundo Coffee

  • Process: Natural
  • Altitude: 1,200 meters masl.
  • Notes: Milk chocolate, orange, peanut

Sitio Cafundo

Mr. Valter Dias lives in a community called Barra Grande, a small village 10 km North of Poco Fundo
in the State of Minas Gerais, Brazil. He grows coffee at Sitio Cafundo for over 15 years.
With the help of his brother Wagner, they have invested time and energy separating the
lots, organizing harvest schedule, and properly drying their coffee – small batches at the
time. Besides the conventional cemented patio, they have added a ventilated static box
that allows warm air to flow evenly drying the cherries. This box enhances natural
fermentation resulting in a more complex profile.


“We are extremely happy with quality. Feedback received is encouraging and we are very optimistic for future harvests”, says Mr. Dias