Specialty Coffee
What makes our coffees special
Specialty Coffee
All our coffees are considered specialty coffees that have achieved at least 80 (out of 100) points in Specialty Coffee Association (SCA) grading
Roasting Process
A separate roasting profile is developed for each coffee variety in order to emphasize the special characteristics of the coffee
Single Origin
Green coffees come from the family’s own farm “Fazenda Santo Antônio” in Brazil (small quantities from neighboring farms)
Direct Trade
Specialty coffees come directly from the “Fazenda Santo Antônio” farm to Augsburg to be processed by hand on site
We produce Arabica specialty coffees from the varieties Arara, Catuaí Amarelo, Catuaí Vermelho, Mundo Novo, Obatã and Bourbon Amarelo.
Coffees with special sensory profiles are produced in microlots and hand-dried in “raised beds”.
The farm has a special laboratory for tasting and evaluating the coffees. The laboratory consists of a classification table, a sample roaster and various equipment and accessories for the correct evaluation of the respective samples.
With qualifications such as Authorized SCA Trainer (AST), Q Grader, and Q Instructor certified by the Specialty Coffee Association (SCA), our roastery is perfectly equipped to guarantee the highest quality of green and roasted coffees. Additionally, an on-site Q Grader at the farm ensures that our quality standards are met right from the source.
Our Certifications
Authorized SCA Trainer (AST)
Officially certified by the Specialty Coffee Association (SCA) to teach coffee expertise at the highest international level and to lead globally recognized professional courses
Q Grader
A globally recognized expert in sensory analysis. This certification guarantees the ability to evaluate specialty coffee according to the most rigorous international standards
Q Instructor
The pinnacle of coffee expertise: As an instructor for aspiring Q Graders, we belong to an elite global circle of specialists authorized to conduct official exams and certifications
Available Varieties
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Kaffee_art recommendation: Cold Brew
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Origin
Plantation Altitude
Processing Method
Variety
Grading
Specialty Coffee Association (SCA) Grading
Aroma
Strength
Brewing Methods
Kaffee_art recommendation: Cold Brew
Origin
Plantation Altitude
Processing Method
Coffee Timeline
01
Planting
1st stage
It all starts with selecting the best cultivars that are planted in areas above 800 m in altitude. The spacing of the coffee trees in each plot is defined according to the topographical characteristics of the area to avoid self-shading or excessive insolation.
02
Coffee Cultivation
2nd stage
The cultural dealings follow the best practices recommended by specialists. Every year, soil samples are taken from all coffee plots and analyzed to define soil correction and nutrient replacement. Scrubbing, proper management of weeds, pests and diseases follows the model of sustainability and seeks to respect the environment.
03
Harvest
3rd stage
Harvesting is always planned in detail in order to obtain a high-quality coffee. It is done manually and carefully on the cloth.
04
Preparation
4th stage
After harvesting the coffee is washed and cleaned for the elimination of impurities and separation of the fruits with different densities for a uniform drying.
05
Drying
5th stage
Pre-drying is carried out in paved brick-areas and final drying is performed in mechanical dryers, preserving coffee quality. The specialty coffees are dried in “raised beds”.
06
Storage
6th stage
The coffee is stored in special wood containers until it is processed.
