The coffee plantations located within the range of APROCAM are all in mountainous areas of the Mantiqueira Mountain range. Given the average latitude of the region, coffee is grown by APROCAM members at altitudes that vary from 850 meters (2,800 ft) to 1,400 meters (4,500 ft) above sea level.

POST-HARVEST PROCESSING

a) Natural system: drying of the whole cherries (with pulp, mucilage and husk) after passing by a mechanical siphon (optional). Drying is done on paved grounds or suspended beds and can be finalized in mechanical dryers.
b) Pulped natural system: after passing by a mechanical siphon, the cherries are pulped (the pulp and the outer skin are removed), but the mucilage remains attached to the beans. The cherries are dried with all or some of the mucilage adhering to them; drying is done on paved grounds or suspended beds and can be finalized in mechanical dryers.

c) Washed system: similar to the pulped natural method, with the additional stage of mucilage removal. The cherries are dried without the pulp and the mucilage; drying is done on paved grounds or suspended beds and can be finalized in mechanical dryers.
d) Washed system with fermentation: cherries undergo separation (in mechanical siphons) and pulping. Afterwards they are sent to tanks for mucilage removal through fermentation, where they remain for 12 to 36 hours, depending on the case. When the fermentation process is over, the cherries are sent to drying grounds or suspended beds; drying can be finalized in mechanical dryers.