Pleasure to produce a
Special Coffee
Special Coffee
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.