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 in the “Cup of Excellence – Late Harvest” contest held by BSCA, Brazil Specialty Coffee Association, in the year 2012.
Coffee processing system
The ripe coffee is picked over cloths and then shaken, the entire process is by hand. Next, after 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 Cocarive (Carmo de Minas Cooperative).
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.
|Farm Name||Sitio Santo Antônio ~ 2015|
|Farmer/Rep.||Josdair Vicente Sandi|
|Size (30kg boxes)||29|
|City||Conceição das Pedras|
|Program||Brazil Naturals 2015 December|
|Aroma/Flavor||Honey, chocolate sauce, white grape, praline, orange blossom|
|Acidity||Citric, crisp, structured|
|Other||Syrupy, smooth, viscous, rounded, heavy|
|Auction Lot Size (lbs.)||1918|
|High bidders||Maruyama Coffee Co., Ltd.|