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Brazil - Santa Clara - Red Catuai

13.99€ 9.49€
4.50€ 32%
Model: RS0009

The high elevation, fertile soil and well-defined seasons of the Mantiqueira de Minas region create the ideal environment for cultivating dense, sweet cherry at Fazenda Santa Clara.

Roasted with Love in Transylvania
Typhoon Roasters Fluid bed technology


Brazil - Santa Clara Red Catuai Natural

The high elevation, fertile soil and well-defined seasons of the Mantiqueira de Minas region create the ideal environment for cultivating dense, sweet cherry at Fazenda Santa Clara.

Roast : Espresso

Processing : Natural

Origin : Brazil

Region : Conceição do Rio Verde

Weight : 250 g

Farmer : Pereira Family

Variety : Red Catuaí

Score: 86

Crop: 2021/22

Altitude: 930-1,050m


The Pereira family’s ancestors planted the first coffee trees on Fazenda Santa Clara in 1900. Since then, the family has been dedicated to coffee production. Today, third-generation owners Moacyr Dias Pereira & Alayde Graciano Pereira operate the farm with help from their four adult children: Fernando, Carlos Henrique, Eduardo and Luciana. Their children are married and live with their families on the land.

Located in Conceição do Rio Verde, in the Mantiqueira de Minas region, the high elevation, fertile soil and well-defined seasons create the ideal environment for cultivating dense, sweet cherry. Fazenda Santa Clara also holds the Denomination of Origin seal, that guarantees the quality and the origin of this lot.

Harvest & Post-Harvest
Due to their large size, most Brazilian farms are built and equipped for mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, this mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers. 

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derricadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality. 

After harvest, cherry is typically laid to dry in thin layers on patios. Under direct sunlight, cherry is carefully monitored and turned frequently. Once dry, cherry rests on the farm before being transported to COCARIVE’s warehouse where it is prepared for export.

COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialization of the beans.

Once parchment is dry, cooperative members send their coffee to the COCARIVE warehouses. The cooperative takes care of grading, commercialization and export. They have their own quality lab and storage and milling facilities in Carmo de Minas.

At the dry mill, where they prepare the coffee for export, COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analyzing both physical green and cup characteristics.

All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labor at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.