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Santo Antonio

Santo Antonio

A meticulous process by Marcos in Cerrado, unveiling a unique Brazilian cup profile: pear-like sweetness & a honeyed texture.

£15.00
£15.00
Sale Sold out

Character

We taste pear, figs and milk chocolate.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Inspiring the next generation.

Marcos Vinicius moved to Santo Antonio, where his passion for coffee was ignited by neighbouring farmers. In 2019, he began his own production, nurturing a small 4-hectare harvest.

Still early in his journey, Marcos has already earned recognition for his exceptional lots.

Looking ahead, he remains committed to his craft, inspiring the next generation to carry forward the region’s rich coffee heritage.

On the cupping table we were impressed by this lots pear-like sweetness & honeyed texture.

The Producer

Harvesting for this lot was mechanised, with cherries carefully placed on terraces in a volcano shape under a tarpaulin for three days.

From day four, Marcos stirred the coffee every hour, before reshaping it into a volcano each evening. Over 20 days, this meticulous process created the perfect conditions for an even and controlled drying.

  • Production Data

    Produced by Marcos Vinicius
    Region - Cerrado
    Grown at 900- 1200 masl
    Varietal - Yellow Catuai
    Harvest - August 2024
    Process - Induced Fermentation

  • Induced Fermentation

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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