Our mission is to produce a quality coffee in a sustainable way.

The coffee "Fazenda Santo Antônio" is being cultivated for generations in the traditional coffee region of Mococa, Mogiana Region, Brazil.

Specialty Coffee

Our focus is quality.

We have a QUALITY ARABICA GRADER in the family, certified by CQI COFFEE QUALITY INSTITUTE and BSCA BRAZILIAN SPECIALTY COFFEE ASSOCIATION.

Coffee Timeline

Care in the production of the Coffee Fazenda Santo Antônio in charge of the family agronomist, graduated from the UNESP Campus of Jaboticabal.

01 The Planting

1st Stage

It all starts with selecting the best cultivars that are planted in areas above 800 m in altitude. The spacing of the coffee trees in each plot is defined according to the topographical characteristics of the area to avoid self-shading or excessive insolation.

02 Coffee Cultivation

2nd Stage

The cultural dealings follow the best practices recommended by specialists. Every year, soil samples are taken from all coffee plots and analyzed to define soil correction and nutrient replacement. Scrubbing, proper management of weeds, pests and diseases follows the model of sustainability and seeks to respect the environment.

03 The Harvest

3rd Stage

Harvesting is always planned in detail in order to obtain a high-quality coffee. It is done manually and carefully on the cloth.

04 Preparation

4th Stage

After harvesting the coffee is washed and cleaned for the elimination of impurities and separation of the fruits with different densities for a uniform drying.

05 Drying

5th Stage

Pre-drying is carried out in paved brick-areas and final drying is performed in mechanical dryers, preserving coffee quality. The specialty coffees are dried in “raised beds”.