Marumbi State Park was founded in 1990 and covers over 370 hectares, it is considered a real hiker's delight. The towering Pico Marumbi is 1539 m high and is situated within the confines of the Marumbi State Park; this is the state's prime attraction for mountain climbing enthusiasts.This area is a gorgeous place to hike and to enjoy the environment.
Vantage points in the park provides pectacular views encompassing mountains, waterfalls, rivers with amazing flora and fauna in and around the rain forest.Walk down the road to the station from the park and one can view the imposing Marumbinistas Waterfall, which tumbles down a precipitous drop of 50 m.
Two of the ancient “colonial paths” are well kept: the Graciosa Trailor Estrada da Graciosa and the Itupava Trail or Caminho do Itupava. Most of the Graciosa Trail is now the Graciosa Road. The first part of this trail is very old (1646-1653) and thesecond part, that ends in Atuba was completed much later (1848-1870). .
According to the legend, the original Itupava Trail was used by hunters in 1625 to chase a tapir down the mountain to Porto de Cima. The second portion of this trail, that leads to Borda do Campo was completed only in 1649-1654.The well-marked Graciosa and Itupava trails now serve as excellent nature walks and afford spectacular views of the surrounding mountains
The coastal region of Paraná is also famous for its cachaça production. There are several distilleries producing the world famous Brazilian 'cachaça'. This tradition began in 1870 when the Scucato, Malucelli, Zilli and Gnata families emigrated from Italy and settled in Morretes. Nowadays, the cachaça produced in Morretes is considered one of the best "cachaças" in Brazil and some of them are exported worldwide.
The Scucato family have been producing cachaça since around 1880. The Engenho São Pedro is open to visitors and still produces cachaças aged in barrels made of Araribá wood, a native type of wood from the Atlantic Rainforest, predominant in the area.
Porto Morretes is another popular distillery that attracts many visitors. The tour starts with a visit to the organic sugar cane plantation (free from any chemical product, herbicide or fertilizer).
During the harvest season you can try fresh, sweet sugar-cane. After seeing how the raw material is grown, the next step is seeing the distillery's facilities where you can see the modern equipment used to produce the cachaça. The visit finishes in the cellar where the cachaça is aged in barrels of American oak and, of course, there will be a delicious cachaça tasting. The Porto Morretes distillery was built to take advantage of the unevenness of the land. During every phase of production, the cachaça is transported by gravity. The distillery makes creative and efficient use of the by-products of production as well. After the juice is extracted from the sugar-cane, half of the pulp is heated in a huge kettle and the steam generated is not only used in the distillation process but also to clean the facilities and equipment. The other half is used as fertilizer.
© Copyright 2018 Steve Bryant