Pleasure in producing a

Specialty coffee

Specialty Coffee

Our focus is quality.

We produce Arabica specialty coffees from the varieties Arara, Catuaí Amarelo, Catuaí Vermelho, Mundo Novo and Obatã.

Coffees with special sensory profiles are produced in microlots and hand-dried in “raised beds”.

The Farm has a special laboratory for tasting and evaluating the coffees. The laboratory consists of a classification table, a sample roaster and various equipment and accessories for the correct evaluation of the respective samples.

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


The roasting is carried out under the supervision of Flávio Zerbinatti from Grand Binatto.

Tradition and Quality

The “Fazenda Santo Antônio” coffee 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.


The “Fazenda Santo Antônio” has its own microroasting plant, where the coffees are carefully roasted and packaged in the form of whole bean, ground coffee and artisanal capsules.

The roasting profile follows specific standards to enhance the quality, aromas, flavors and sweetness of the selected beans. This way we offer the highest quality coffee directly from the Farm to the consumer’s table.

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.



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.


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.



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.



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.



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”.



6th Stage

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


Our laboratory for analyzing the quality of our coffees.