Sitio Santo Antonio - Brazil Naturals 2014 Verified listing

History of the Farm :

For almost a century, the Oliveira Sandi family has dedicated itself to the cultivation of coffee crops, which was begun by the patriarch Vicente Garcia de Oliveira, and is now in the third generation of the same family. There has always been a constant concern about quality, from the correct soil, ideal variety, cultivation, and the drying process.

National and international recognition culminated with the prize (1st place) achieved on the “Cup of Excellence Late Harvest” contest promoted by BSCA – Brazil Specialty Coffee Association, carried out in the year 2012.

Coffee processing system :

The ripe coffee is picked on cloths and then shaken, the entire process is by hand. Next after the shaking, it is transported to the patio where it is spread in fine layers. Every 20 minutes it is manually raked to avoid fermentation of the fruits. After drying somewhat, the coffee is piled in the afternoon and covered with a tarp to prevent it from getting wet from dew or nighttime rain. As it dries, sampling is done to check the humidity. When it reaches the ideal dryness, it is stored in a dark environment to rest, to later be processed by the Cooperative of Carmo de Minas (COCARIVE).

Concern about quality :

In order to produce specialty coffees, we always seek the guidance of agricultural engineers and specialists for constant soil analyses and correct recommendations for the perfect balance of the crops, so as to harvest a high-quality product.