| Format | Price | /250g |
|---|---|---|
| 200g | £13.00 | £16.25 |
| 500g | £27.50 | £13.75 |
| 1kg Best | £45.00 | £11.25 |
Origin/Region: Brazil. Mogiana, Espirito Santo do Pinhal.
Producer / Farm: Patricia Coelho of Fazenda Santo Antonio
Varietal: Mundo Novo
Process: Induced Anaerobic Natural
Altitude: 1200mts Harvest: 2025/2026.
Importer: Bossa Coffee Co Cupping Score: 85.75
FOB(£)/Vol: £8.10/60kg . Purchasing Duration: 2020/ 6 years
Roasted for Espresso and Immersion Brewing
We taste: Raspberry, Cherry Bakewell & Milk Chocolate
Patricia Coelho is a third-generation producer located in Mogiana, near the city of Espirito Santo do Pinhal. Her farm is named after the chapel on the property dedicated to the patron saint of marriage, Santo Antonio. Her farm is the highest in the region (1200m) extending over 24 hectares and has been in Patricia’s family for over a hundred years. Across the fields, various varietals are grown from Mundo Novo, Yellow Catuai, Yellow Icatu, Tupi, Red Acaia and Geisha.
Since taking over the family business in 2018 from her father, she has taken the farm from stride to stride venturing into the Speciality Market and navigating the issues nearly all women face in lead positions in Latin America. I’m super proud to have sourced all our Brazilian coffee exclusively from Patricia Coelho since 2019 and find myself very lucky to be linked with a farm with over 100 years of history fronted by an immensely hard-working talented female producer.
One of the main decisions behind choosing Patricia as the producer was that she is a lifelong friend of General Manager of Costa Cafe and friend, Bruna Costa. This friendship is what made the connection important for me and has helped Costa Cafe work with her to grow in the speciality industry. Year after year, looking to improve quality and investing the higher prices fetched in the speciality market into more resources towards improving the practices on the farm. Patricia’s main goal is to transition more of her total production into the speciality market year after year.
I was fortunate to meet Patricia for the first time in April 2022 on our original trip with Kamba Coffee. This continued partnership is extra special after walking the fields with the lady herself and we are now entering our 6th year in a row purchasing coffee from Patricia through our friends Bruna Costa and Emma Wallance of Bossa Coffee.
This lot known as Microlot 1 is an induced fermentation where coffee was fermentated within a 1 tonne bag for a day. After this the coffee was spread in thin layers across the patio’s and turned every 8 hours for almost a week. Finally - finishing the drying process in wooden silos to gain a final touch of drying.
