Tradition
Fazenda Santo Antônio
Trust
Fazenda Santo Antônio
Quality
Fazenda Santo Antônio
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Fazenda Santo Antônio

The “Fazenda Santo Antônio” produces specialty arabica coffees of the varieties Arara, Catuaí Yellow, Catuaí Red, Mundo Novo, and Obatã.

The coffee can be purchased in the form of whole bean, ground coffee and capsules in physical stores, online platforms or directly through WhatsApp Business.

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

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

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“Coffee of the Year” Award

The specialty coffee Arara was among the 150 best coffees in Brazil at the “Coffee of the Year 2023” award, which aims to bring together the best coffees in Brazil.

Specialty Coffee

Our focus is quality.

We have a Q(Quality) Arabica Grader in the family, certified by the Coffee Quality Institute (CQI) and the Brazil Specialty Coffee Association (BSCA).

Coffee Timeline

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

01

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

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.

The Farm

Learn about the “Fazenda Santo Antônio” through photos.

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Respect towards the consumer

“We are dedicated to produce a quality coffee.”

Contact

Contact us to know more details about our products or to ask your questions. We will be delighted to answer your questions.

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