Rank: 4a



Score: 90.10

Altitude: 1208 – 1350 masl

Country: Brazil Pulped Natural


Region: Minas Gerais

Program: Brazil Pulped Naturals 

Aroma/Flavor: berries, spices, jasmine, flowers, honeysuckle, grapes, sugar cane, red wine, panela, liveliness

Acidity: crisp, transparent, citric candied wine, sweet wine,

Other: winey, black cherry, peach, tobacco, crispy, clean and pure

Processing system: PULPED Natural

Variety : Acaiá

Farm Story:

Characteristics of the coffee lot

Processing: Pulped Natural

Variety: Acaiá

Average elevation: 1280 masl

Characteristics of the property

Location: Olímpio Noronha, MG

Region: Mantiqueira de Minas

Total area: 80 ha

Area planted with coffee: 20 ha

Highest elevation: 1350 masl

Lowest elevation: 1208 masl

History of the farm

FazendaSantanais located 4 km from the town of Olimpio Noronha in southern Minas Gerais. Its buildings are nestled in a valley between mountains and coffee fields at altitudes ranging from 1090 to 1280 meters. With a distinguished 200-year history, Fazenda Santana has earned a national reputation not only for the quality of its fine coffees but also for the excellence of its dairy herd. The farm is part of the inheritance left by patriarch Virgilio Alves Pereira (“Papai Barao” to those who knew him well) and matriarch Dona Julia de Castro Pereira, both dearly remembered, to their son Gabriel Dias Pereira, also dearly remembered, and his wife Maria Aparecida Pereira. The couple’s tireless dedication turned the farm into a model coffee plantation known throughout Brazil. Their commitment was constantly reflected in the excellence of the coffee produced and in the trademark they earned for managing the property with respect for nature. Their heirs, Angela Aparecida PereiraBarletta and Paulo Sergio Noronha Barletta, have understood how to honor and build upon their heritage.  Paulo Sergio devotes his time to growing high-quality coffee. A second-place win in the 2009 Cup of Excellence® confirms that he is upholding the family tradition.


Coffee processing system

All harvesting is done by hand, with the cherries collected on cloths. The picked coffee is washed and pulped the same day. The resulting beans are then taken to the patios to undergo the complete drying process. Still with their parchment skins, they are then moved to special silos where they are held for 60 days to rest, at which time they are processed. Part of the coffee lot prepared for the competition was picked from fields at an altitude of 1190 meters. Concern about quality With the goal of maintaining its standard of quality in the coffees it produces without any reduction in productivity, Fazenda Santana takes advantage of the highly expert technical assistance provided by the Rio Verde Valley Regional Coffee Producers Cooperative (COCARIVE).