Serra Pedra, exceptional natural coffee from Brazil.
Antonio Osvaldo Arantes Junior, owner and producer, says that the secret to the quality of his beans does not come from magic, but from his knowledge and good practice. First in training to be an agronomist, he quickly became a coffee producer. As he has always grown up on coffee plantations, he knows all the good practices of the trade. For him, changing functions absolutely did not disturb him. Antonio keeps saying that the Ilicinea department has everything to produce excellent coffee and that, moreover, this sub-region should serve as a lesson and training for all those who wish to start producing coffee. Of the Natural Microlot grade, Antonio's coffee is produced in the heart of the Serra Pedra farm. The main variety is Catuai. It is more than 1 ' 110 meters above sea level is Antonio's farmhouse. It produces on an area of 20 hectares in the beautiful region of Sul de Minas, which allows it to make a living from coffee cultivation.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the peculiarities of specialty coffee. SCA determines the value of smell, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
80+: very good coffees
85+: The excellence of the specialty
88+: The Grand Cru, the Rare