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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 2^nd. 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.