Fazenda Santo Antônio

Pleasure to produce a
Special Coffee
Special Coffee
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Our focus is quality

We produce ARABICA COFFEES of the varieties YELLOW CATUAÍ, RED CATUAÍ, YELLOW CATUCAÍ, MUNDO NOVO, YELLOW ICATU, OBATÃ and ARARA.

Special microlot coffees are dried in “raised beds” to have better control over the quality standards.

We installed a laboratory on the farm for tasting and evaluating the quality of our coffees. The laboratory consists of classification table, sample roaster, cupping table and accessories for cupping.

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

Special grain coffee, 250 g

Espresso coffee beans, 1 kg

Ground coffee, 500 g

Coffee in Capsule Compatible with Nespresso Machines

Special microlot coffees

Laboratory

Our laboratory for analyzing the quality of our coffees.

Roasting

Our coffees are roasted by FLAVIO ZERBINATTI from GRAND BINATTO, roastery of specialty coffees in Mococa.

Tradition and Quality

The “Fazenda Santo Antônio” Café has been cultivated for generations, in a sustainable way, in the traditional coffee region of Mococa. We provide a product of excellent quality, for the consumer to enjoy the best coffee.

Current Harvest

We are drying a sample of mature grains from the different varieties of coffee to assess the quality of the coffees. Some of the varieties are: Yellow Catuaí, Red Catuaí, Yellow Catucaí, Mundo Novo, Yellow Icatu, Obatã and Arara.

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”.

06

Storage

6th Stage

The coffee is stored in special wood containers until it is processed.