Characteristics of the coffee lot
- Processing system: Pulped natural
- Origin: C. arabica
- Variety: Acaia and Yellow Bourbon
- Lot: 22 bags / 44 boxes
- Average altitude: 1,190 meters
- International Jury score: 90.83
Characteristics of the property
- Location: Olímpio Noronha, Minas Gerais
- Region: Sul de Minas
- Total area: 152 hectares
- Area planted in coffee: 45 hectares
- Highest altitude: 1,320 meters
- Lowest altitude: 1,090 meters
- Phones: +55 35 3334 1397 and 9906 8629
- E-mail: gabinete@olaminas.com.br
Fazenda Sant’Ana is located 4 km from the town of Olímpio Noronha in southern Minas Gerais. Its buildings are nestled in a valley between mountains and coffee fields at altitudes ranging between 1,090 and 1,280 meters.
With a distinguished 200-year history, Fazenda Sant’Ana has earned a national reputation not only for the quality of its fine coffees but also for the excellence of its dairy herd.
The farm is part of the inheritance left by patriarchs Virgílio Alves Pereira (“Papai Barão” to those who knew him well) and Dona Júlia de Castro Pereira, both dearly remembered, to their son Gabriel Dias Pereira, also dearly remembered, and his wife Maria Aparecida Pereira.
The couple’s tireless dedication turned the farm into a model coffee plantation known throughout Brazil. Their commitment was constantly reflected in the excellence of the coffee produced and in the trademark they earned for managing the property with respect for nature. Their heirs, Ângela Aparecida Pereira Barletta and Paulo Sérgio Noronha Barletta, have understood how to honor and build upon their heritage.
An electrical engineer retired from Light São Paulo, a company engaged in generating and distributing electric power, Paulo Sérgio has returned to the region where he grew up and today is involved in local politics as mayor of Olímpio Noronha Municipality. In addition to his political duties, Paulo Sérgio devotes his time to growing high-quality coffee. His second-place win in the 2009 “Cup of Excellence” confirms that he is upholding the family tradition.
Coffee processing system
All harvesting is done by hand, with the cherries collected on cloths. The picked coffee is washed and pulped the same day. The resulting beans are then taken to the patios to undergo the complete drying process. Still with their parchment skins, they are then moved to special silos where they are held for 60 days to rest, at which time they are processed.
Part of the coffee lot prepared for the competition was picked from fields at an altitude of 1,100 meters, while the other part came from fields at 1,208 meters totally surrounded by forest.
Commitment to quality
With the goal of maintaining its standard of quality in the coffees it produces without any reduction in productivity, Fazenda Sant’Ana takes advantage of the highly expert technical assistance provided by the Rio Verde Valle Regional Coffee Producers Cooperative (COCARIVE), in close partnership with Minas Gerais Extension Services (EMATER-MG).
