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SANTA CECILIA
SANTA CECILIA
SANTA CECILIA
SANTA CECILIA
SANTA CECILIA
SANTA CECILIA
SANTA CECILIA
SANTA CECILIA

SANTA CECILIA

Regular price
€12.50
Sale price
€12.50

DRIED FIGS. MILK CHOCOLATE. VELVETY.
Tax included. Shipping calculated at checkout. €50.00 per kg

Body
4
Sweetness
4
Acidity
2

Origin: Cerrado Mineiro, Brazil
Roast: Espresso
Producer: Everaldo Gonçalves de Siqueira
Altitude: 1075 Meters
Varietal: Yellow Catuai
Process: Natural 

The Cerrado Mineiro region, located in northwest of Minas Gerais State, is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005. A strong characteristic of this region is its well-defined seasons—a hot, wet summer followed by a pleasantly dry winter. Santa Cecilia produced a beautiful yellow catuai lot this season with notes of dried figs, milk chocolate, bourbon and black tea. The cup is sweet with a velvety mouthfeel.

Everaldo started in coffee agriculture with his father on just 7 hectares of land that was received as a family inheritance in the city of Carmo do Paranaíba in the Cerrado Minerio growing region. In the beginning there were many obstacles due to a lack of machinery and access to financial resources, but the passion for coffee persisted. Eventually, with the help of his brothers, Everaldo grew the property to two Fazendas: Santa Cecília and Cachoeira.

Everaldo undertakes the harvest and drying processes with much determination and care. With the support of his family, who are also passionate about coffee agriculture, he works to highlight the quality of each lot harvested. Coffee flowers in October through December for the harvest in June through August. The average temperature on the farm is 21° Celsius. 

Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso. Coffee farmers first arrived in Cerrado in the 1970’s, after being pushed out of the state of Parana by frost and out of the state of Sao Paulo by nematodes. They found the soil in Cerrado to be very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today.

Cerrado coffee farms are cultivated in areas with elevations up to 1,300 meters above sea level and are known for consistently producing high quality coffees with a repeatable profile. Independent of farm size, the spirit of professionalism is present throughout Cerrado’s coffee producers. Entrepreneurialism is part of farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management, and administration.

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