History of the farm
Sítio Terra Santa is located in the Santa Bárbara community, a place known for its land and climate conducive to producing high-quality coffees. Coffee cultivation is a family tradition. Producer Anastácio acquired the property in 2003 and began growing coffee in 2004. With the support of the Piatã Secretary of Agriculture, this was the first year that the farm participated in the Cup of Excellence, placing 2nd. However, Anastácio has always focused on producing high-quality coffee.
Coffee processing system
The harvest is done selectively; the ripe coffee cherries are picked by hand. The coffee is processed using the wet method, remaining bunched together for 12 hours. It is taken to the patio where it is spread as thinly as possible to remove all the water. It is raked according to the space on the patio until it reaches the specified humidity. After being bagged, it is taken to the warehouse to await final processing.
Concern about quality
Planting is done with minimal crop treatment. The farmer carries out all steps in the production process at Sítio Terra Santa to ensure that the coffee arrives at the consumer’s table with the highest possible quality.
|Farm Name||Sitio Terra Santa|
|Farmer/Rep.||Anastcio Jos De Novais|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||6|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2016|
|Aroma/Flavor||Red berries, candy, jasmine, fresh cherries, honey, mango, black berry, peanut brittle, peach, raspberry|
|Acidity||Sparkling, citric, orange, complex, berry|
|Other||Very sweet aftertaste, gumdrops, floral, viscosity|
|Processing system||Pulped Natural|
|Coffee Growing Area||4 hectares|
|Farm Size||7.1 hectares|
|Auction Lot Size (lbs.)||400|
|High bidders||Time’s Club, Inc., Kyokuto Fadie Corporation, & Tashiro Coffee Co., Ltd|