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Sancoffee Santo Antonio Estates Coffee
The Guariroba farm 4 pictures
Homero Paiva started his own coffee production in the same farm he grew up. He has decided to focus on specialty coffees and sustainable growing system. And to achieve these goals he has based himself on his family history, knoledge, strongly engaged team and love. Nowadays, Fazenda Guariroba is certified by UTZ and Certifica Minas Café.
It is only the begining!
Guariroba History 2 pictures
The grower, Homero Paiva, draw on a heritage of many years of coffee production. He represents the 5th generation and a new one is already following the family’s steps and is going to be the 6th. Homero’s uncle, Fernando Paiva, a wise and visionary man, now a 90 years old, started to produce good quality coffees in 1940s. At that time, he saw the potential of Santo Antonio do Amparo region for the specialty natural coffees. And he was right.
Based on his belief, passion and hard work, he did a lot to the specialty coffee sector in Brazil and brought many to his side. “Mr Fernando” is one of the founders of Brazil Specialty Coffee Association and Sancoffee.
Cup of Excellence winner lot 4 pictures
Natural Yellow Catucaí, situated at about 1,100 meters of elevation, had been carefully selective hand picked, slowly dried on the patios, and finalized under low temperature in a dryer machine in order to preserve entirely the cell walls of the beans intact. The Natural Lado a lado process is done striclty in this way: 1) selective hand picked mature cheeries are sent straight to the patio – no water tank contact; 2) 1st drying stage: during the first 3 days, the cherries remain untoched in a thin layer (side by side) in order to have the free water taken quickly out, avoinding unwanted fermentations; 3) 2nd drying stage – the cherries are put in a thicker layer and they are moved carefully at around 10 times a day for more 5-7 days; 4) the last drying stage is carried out in the drier machines under max temperatures of 37ºC. At this stage, the water molecules are strongly bound to the cells of the beans. So, it is necessary to remove these water very slowly.