Grown on a 1,000-hectare estate in Tapira, high in the Serra da Canastra at 1,250 metres, this coffee captures the essence of the Cerrado Mineiro’s celebrated terroir. The region’s fertile volcanic soils, abundant water sources and defined seasons—hot, humid summers and mild, dry winters—create an environment renowned for producing coffees with clarity and sweetness.

Half the property remains preserved native vegetation, encouraging rich biodiversity and natural pest balance. Sustainable practices such as organic composting, biological pest control and the protection of springs ensure harmony between land and crop.

Varieties are chosen for quality and resilience, with cherries handpicked and processed using natural, semi-washed and fermented methods during the June to August harvest. The slower maturation at altitude enhances sugar development, resulting in a cup marked by a clean sweetness, balanced acidity and layered notes that reflect the purity of the Canastra landscape.