History of the farm

The farm was established in an area with all the necessary traits for quality coffee: good soil and climate and a cool climate. The varieties catuaí and catucaí were chosen for their resistance to pests and for being better suited to the region. Over time, the coffee trees that did not produce the desired quality or quantity for substituted for other of the same variety, thus creating a uniform plantation with the goals of quality and productivity. Nowadays Sítio Santa Bárbara has several covered patios, like greenhouses, and the harvest is selective. Bags are carefully cared for to avoid contact with dew and other weather adversities.

Coffee processing system

Coffee is processed using the wet method, remaining bunched together for 12 hours. After this, is it transported to the patio where it is spread as thinly as possible to remove the water. It is raked according to the space on the patio until it reaches the specified humidity. After being bagged, it is taken to the warehouse to await final processing.

Concern about quality

The producer strives to do all treatment necessary to produce excellent quality coffees. From the selective harvest, to drying in greenhouses and correct storage, everything with the goal of improving the quality of the product.