OUR COFFEE
Our sole focus is to bring in the finest quality specialty grade coffees we can find. We have a strict buying criteria and only buy coffees that meet our quality expectations.
Our coffee offering changes throughout the year, depending on what's in season and what tastes good. We practice strict stock management and continuously monitor the quality of our coffees to ensure we only offer the freshest possible coffee that is in season and at its peak.
Our coffee offering changes throughout the year, depending on what's in season and what tastes good. We practice strict stock management and continuously monitor the quality of our coffees to ensure we only offer the freshest possible coffee that is in season and at its peak.
SOUTH AMERICA
Santo Antônio
Country: BRAZIL
City: Piatã
Region: Chapada Diamantina (Bahia)
Altitude: 1,300 metres above sea level
Variety: Catuaí
Processing: Pulped Natural
Owner: Antônio Macedo Souza
Santo Antônio is a small coffee farm located in the hills around the town of Piatã, in Bahia state's mountainous Chapada Diamantina region. The farm is owned and managed by Antônio Macedo Souza, who inherited the land from his father. At that time there was a small amount of coffee planted on the land, but Antônio gave up farming it as he could not make the crop pay. The farm's fortunes were turned round in 1998, when Antônio received assistance from the Piatã Coffee Growers Association (ASCAMP) - founded to assist growers who have land but not have the resources to invest in it.
Antônio joined the association and increased the number of coffee trees to around 6,000. With the help of his family he has gradually built up the business to the point that it is now the family's main source of income.
Most of the work on the farm is carried out by the Souza family, with extra help hired in only during the harvest period. Harvest runs from July through to September where the coffee is selectively picked and pulping is carried out daily. The coffee is then dried on the farm's patios, where it is raked 18 to 20 times a day. After drying, the lots are numbered and stored separately in silos for future sale.
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