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| High quality Arabica coffees are grown in South Minas, Mogiana, Cerrado, and Bahia. |
 In a country the size of Brazil, with a multi-million bag coffee production that provides income for over 10 million people, it is not easy to find the finest coffees. Tradition coupled with high technology and, most important, personal touch enable growers in the choicest production areas of Brazil to bring to the market only the finest coffees. |
 Preparation of a truly special coffee starts with the selection of the area to be planted and the variety to be used. The impact that these choices have on cup quality cannot be changed later by cultivation practices or processing. |
The choice of the site affects the cup and relates to sustainability. Strict environmental protection legislation requires a balance between plantation, grazing and forest areas. The preservation of natural forests is maintained by coffee growers adjoining forest areas and retain forest strips along rivers and springs. The dry winters of the savannah highlands of Bahia and Northern Minas Gerais and their proximity to the Equator line yield highly aromatic coffees. The Cerrado highlands of Western Minas Gerais benefit from well defined seasons, uniform maturation and plenty of sunshine in the harvesting season to produce a round cup with perfect balance between body and acidity. The South Minas and Mogiana mountains are well known for coffees with very good body and aroma and a degree of natural sweetness not found elsewhere in the world. |
 Cultivation practices are environmentally friendly and sustainable in all farm areas. To preserve nature is a key concern in all agricultural activities carried out: water resources are protected and natural forest are preserved. Solid and liquid wastes are used as organic fertilizers in a manner that avoids contamination and preserves wildlife and bio-diversity in air, land and water. |
| Quality that started with variety and site selection and continued with cultivation practices is finished at post-harvesting processing. Selective, manual or mechanical harvesting takes place at the peak of maturation to ensure the maximum volume of ripe cherries, the raw material used to produce specialty coffee. 
Brazilian specialty coffee growers have a unique advantage in the world. Because of the favorable climate during the harvesting season farmers can choose the processing method that best suits the coffee quality required by their clients. The percentages of natural, pulped natural and washed coffees are decided on the basis of market demands but also bearing in mind the option that brings the most quality out of the cherries for each specific lot of coffee. |
 Careful coffee picking and adequate processing take place during the driest months of the year. Sun drying in thin layers, controlled by expert hands, may be completed in modern coffee driers where slow drying and precise temperature control ensure consistent quality throughout the season.
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