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1,050m - 1,250m above sea level
Grown on Sitio Recanto da Pedra.
Since his grandfather Chico's generation, son of Ferdinando, everyone produces coffee. Sebastiao was always involved with coffee growing - producing and exporting this commodity. When he got in touch with the world of specialty coffees, he faced a new model; one that he identified himself with straight away.
He began a journey of prductive process improvement aiming to improve the quality of his product. A chain that empowers the grower and that adds value to the process by generating links between all the stakeholders - from the fields to the table, from the producer to the consumer.
Sebastiao dedicates daily to a harvest that aims for the high maturation points, loaded with sweetness and succulence that is reflected in the coffee beans. The dryin process, either in a greenhouse or dryer, do not overcomet he natural process and is made slowly and gradually.
Tests and experiments are also part of his routine. From beans fermentation trials to the implementation of new varieties of plants on the fields to figure out the plant that best adapts to the local environment.