In our plantations the plants grow at 1200 meters of altitude, with mild climate between 18 and 20 degrees of temperature. Also with ideal humidity where shade are guaranteed. This allows the beans to absorb more intensely the natural sugars from maturation process. The altitude directly interferes with the aroma of the grain.

Our manual harvest method guarantees a high quality of the raw beans and discarding broken and defective raw beans.

According to BSCA, (Brazil Association of Specialty Coffee), Specialty Coffees are beans free of impurities and defects that have different sensory attributes. These attributes, which include a clean and sweet drink, balanced body and acidity, qualify your drink above 80 points in sensory analysis. In addition to their intrinsic quality, specialty coffees must have certified traceability and respect environmental, economic and social sustainability criteria at all stages of production.

Roasting is a very important step, which directly influences the final product quality. Heat triggers several chemical reactions in the grain:

• Starches turn into sugars
• Acids are eliminated and others are formed
• Protein molecules are broken down
• Oils such as cafeol reach the surface of the bean
• water is evaporated
• carbon dioxide is lost
• Volatile substances are released, flavouring the grain

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