We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
João Newton Reis is an engineer who used to be employed as a multinational company executive. After he gained early success, he left his executive status to live the farm life again. Based on his experiences as a successful executive, he implemented many international methods and introduced new farm
management procedures, making the coffee production of Fazenda Santo Antonio more efficient, productive, and sustainable. Reis has helped to develop new methods to increase quality and explore the best of what the farm has to offer.
• Roast: Medium (espresso coffee)
• Region: Sul de Minas Gerais
• Varietal: Various
• Altitude: 1000-1100 MASL
• Producer: João Newton Reis
• Process Method: Natural
• Profile: Syrupy mouthfeel, strawberry, orange and candy floss