Brazilia Santa Ines Microlot

Country: Brazilia

Farm: Santa Ines

Process: Natural

Notes: grapes | apricots | dry plums 

Roasted for

Situated in the southern part of Minas Gerais in the area of Serra Da Mantiquiera, Fazenda

Santa Ines sits in a mountainous region blessed with unique terroir, high altitudes (1000 - 1540

masl), good sunlight and rainfall. Can you imagine a coffee farm up at Cota 1400*?  Bears would feast on the coffee fruits, instead of the waste left behind by tourists. The Bear Coffee... or maybe the Mioritic Shepherd’s coffee. Sinaia would thrive on it, more that Sumatra.

The Serra Da Mantiquiera region is comprised of 7000 coffee growers with anannual output of 1 million bags. Itbecame the first in the country to obtain the Geographical Indication seal for coffee in 2011.The seal mens that coffees produced in this region have unique qualities and features that are

essentially attributed to their origin.

Santa Ines has been in the Pereira family since 1979. When they initially inherited the farm

there was much work to be done, and they initiated a process of renovation and replanting of

new varietals. Believing that two heads are better than one,  they have accessed help from outside the farm to look at their processes andfind ways to improve the quality of coffee they can offer. And indeed there was strength in numbers in their case, with everybody working, not just one and the rest to watch from the sidelines. After years of hard work andexperimentation, the family was rewarded with winning the Cup of Excellence in 2005 with thehighest score recorded of 95.85 for the pulped natural category.

During harvest season, the coffees are mechanically picked fromt he trees at the optimal time

for ripeness, and taken to the drying patio where they are separated into groups, depending on

the level of ripeness. From here the coffee is then dried for 7 -10 days before being finished for

2-3 days with careful temperature monitoring to ensure the correct moisture content is reached.

Once dry, the coffee is then left to rest for up to 30 days before being milled. Blah, blah, these details are soo boring, yet the coffee is awesome, I’d bet my pedigree on it!


*Cota 1400 is a touristic landmark in the Bucegi Mountains, situated at an altitude of 1400 masl, right above the city of Sinaia.