Brazil Cup of Excellence Exp. #4

Producer Luiza Dias Pereira Lobo
Farm Fazenda Santo Antônio
Municipality Carmo de Minas
Region Mantiqueira de Minas
State Minas Gerais

Sun Exposure Sun grown in rows
Farm Size 5 hectares, all dedicated to coffee
Altitude 1050 meters
Latitude -22.127176
Longitude -45.130135

Variety SL28
Process Anaerobic Pulped Natural
Fermentation Anaerobic with yeast inoculation
Drying 48 days on suspended patios in greenhouse with UV filters

Harvest Year 2023

Flavor Pear, Cranberry, Black Tea, Tamarind, Chamomile, Cola, Underlying Tropical Flavors
Descriptors Elegant, Sweet, Well Structured and Nuanced

Certifications Cup of Excellence Winner Experimental Category #4, Rainforest Alliance, Certifica Minas, AAA Nespresso

About this coffee Luiza is a fourth generation coffee producer from a family deeply rooted in the art of cultivating exceptional coffees. Her father, Luiz Paulo Dias Pereira, a pivotal figure in the Sertão group, along with her siblings, imparted their expertise in coffee farm management to her. Having been raised amidst the coffee farms of Mantiqueria de Minas, Luiza pursued education before returning to assume her role within the family's coffee business.

Currently, Luiza oversees operations at Fazenda Santo Antônio, contributing not only to the farm's management but also to the branding and packaging aspects of the family's roasted coffee product line. Fazenda Santo Antônio leverages the well-equipped facilities at Fazenda Irmãs Pereira for coffee processing, ensuring top-tier post-harvest quality practices. The farm distinguishes itself through cutting-edge technology, including world class machinery, elevated drying patios, UV-protected greenhouses, and an unwavering dedication to enhancing coffee quality standards.

This coffee was manually harvested for ripe cherries and then washed and pulped and sorted for impurities and fruit of different densities. The coffee is placed in hermetically sealed drums with airlock valves. During the drum filling process, Selvatech yeast was added. The inoculated fermentation process lasts for 72 hours. And afterwards, the coffee was placed on a suspended patio inside a greenhouse with UV filters. The total drying time lasted 48 days and is clearly deserving of it’s place amongst Cup Of Excellence history.

Our current roasting schedule is Monday through Wednesday and best enjoyed 14 days after roast date.

The Cup of Excellence begun in 1999, in Brazil after a successful pilot of a global project designed to help farmers receive higher prices for coffees. The program has expanded across dozens of countries over its time and this year will have 13 coffee producing origins participate. The program has successfully thrust producing countries, producing regions and single produces into the spotlight of specialty coffee. This year, in Brazil alone, the program has raised over $12mil USD and sold more than a staggering 70,000lb through the auction.

This year, Brazil trialed a three category system of Wet Processed (processed with the use water), Dry Processed (processed without the use water) and Experimental (processed with and without the use of water and involving a non-traditional or special preparation). The 2023 program received 556 samples across the three categories made up of Arara, Yellow Bourbon, Geisha, Catuaís and other exciting varieties like SL28, Paraiso, and Starmaya. The Jury this year was participants from Brazil, Guatemala, Japan, Taiwan, Korea, Thailand, Norway, Australia and the United States.