Brazil Santuário do Sul Farm

The Region

Nestled in the breathtaking Mantiqueira de Minas, the Santuario do Sul farm sits at an altitude of 1,380 to 1,430 MASL, a region renowned for its exceptional coffee growing conditions. This area combines fertile soils, ideal climatic conditions, and a legacy of coffee excellence, setting the stage for the production of first-rate beans.

The Farm

Founded in 2017, Santuario do Sul is the project of Luiz Paulo Filho and his partners, designed with an aim to redefine Brazilian coffee. Blending tradition with innovation, the farm cultivates more than 30 exotic varieties, including Geisha, Sudan Rume, SL 28, Starmaya, and Pacamara, alongside local classics like Yellow Bourbon. With unique practices like shaded cultivation and cutting-edge processing, the farm creates new coffee profiles that push boundaries and delight palates. Santuario do Sul collaborates with the neighbouring Irmãs Pereira farm, using their facilities to process green coffee beans.

The Varietal

Gesha (or Geisha) is one of the world’s most exclusive and revered coffee varietals, known for its exceptional cup quality and rarity. Grown at high altitudes and requiring specific terroir, it presents challenges for producers due to its low yields and high cultivation demands. Despite this, many top coffee producers in Central and South America have successfully embraced it. Gesha is often regarded as the best-tasting varietal, celebrated for its remarkable flavour profile, which has driven growing demand and elevated prices, especially following its success on the global competition stage. 

The Impact

By introducing global varieties and experimenting with innovative techniques, Luiz Paulo and his team have elevated the region’s coffee reputation, gaining recognition from customers and judges alike. Their efforts have not only earned a place at the forefront of the specialty coffee market but have also set a benchmark for quality in Brazilian coffee production.

The Process

Santuario do Sul’s coffee production is a blend of traditional expertise and innovative methods. Coffees are processed using natural, extended natural fermentation, fully washed, and pulped natural methods. This particular bean has undergone an anaerobic fermentation process to enhance its natural sweetness. From planting to processing, the varieties are closely monitored, and Luiz Paulo himself tastes the first samples to guarantee unparalleled quality.

With tasting notes of orange, almond, and florentine - this coffee is ideal for those who like a sweetly nutty and balanced coffee without milk.