People
Sancoffee was born in 2000 out of a dream shared by a group of coffee gr owers located around the town of Santo Antonio do Amparo, State of Minas Gerais. Very early, these growers had a vision for the nascent specialty coffee market and for advancing Coffee farming in the region.
With great support and encouragement from Mr. Fernando Paiva, pioneer of specialty coffees in Campo das Vertentes since the 60’s, these producers acquired a warehouse and founded the cooperative. Over time, this infra-structure has evolved to state-of-theart, fully automated, dry milling machinery and warehousing solutions. Since its inception, Sancoffee has been a major driving force for the development of specialty coffee in the Campo das Vertentes region.
Deeply inserted in the local community, Sancoffee is a proud supporter of initiatives to generate progress and prosperity through the coffee business. Along with the member farms, the coop is engaged in several projects aiming social and environmental responsibility to ensure the sustainability of the coffee activity in the long term.
As a result of these efforts, Sancoffee has been awarded the B-Corp seal in 2019. In commercial terms, Sancoffee has always been guided by transparency and trust, resulting in long lasting relationships around the world, with most customers over 10 years.
Nowadays, consistency, innovation, integrity, stewardship and transparency, still govern the actions of Sancoffee, seeking to constantly adapt to new market trends and using coffee as carrier to create a better life for all those involved.
Process
The cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible, also following different ripeness stages of each varietal. After harvest, the cherries are immediately forwarded to paved drying patios, skipping the wet mill.
Because there is no water contact, this procedure can greatly avoid any potential “fermented” tastes to develop. In the patios, the beans are spread out in extremely thin layers, almost “bean by bean”, without overlapping. This increases the exposure to the sunlight and therefore speeds up the drying process. Due to these two measures, lots tend to keep a solid chocolaty and nutty flavor with minor hints of acidity.
Once the beans reach the final stage of the drying process (around 20% moisture content) they are conveyed to mechanical rotating dryers that are able replicate the conditions of the patio in a fully controlled environment. Temperatures are electronically preset at around 35-40°C making it possible to follow a planned drying curve and therefore bringing more uniformity to the lot in terms of moisture content.
About this coffee
Cupping score: 84.75
Farm: Sancoffee
Producer: Sancoffee coop
Region: Campo dos Vertentes
Altitude: 1010 MASL
Variety: mundo novo
Processing: natural
Variety
Mundo Novo – A vigorous and productive plant with good quality cup but susceptible to major diseases. Grown widely in South America, but rarely in Central America and the Caribbean.
Natural
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.
