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Santo André

A heavy sweet brown sugar and hazelnut character, with a crisp apple acidity in the background.

Expect notes of:

Brown Sugar



Santo André

This is the third year we have purchased coffee from Santo Andre, a large 1500 hectare farm located in the Cerrado Mineiro region of Brazil. The land that became Fazenda Santo Andre was originally purchased by Lincoln Ferreira in 1938, but was mainly used for other agriculture until the first coffee was planted in 1986. This very flat land lies at a very high altitude for the region, with high rainfall, all of which is conducive to efficient and high quality coffee production. The Ferreira family also take sustainability seriously; the farm is located on a conservation area in the Paranaiba River basin, which limits the amount of fertilisers and pesticides the farm can use. Thera are also 13 natural springs across the farm, which have been left untouched by agricultural activity. In fact of the 1500 hectares of farm area, only 222 are intensely planted with coffee. The farm today is managed by Lincoln Ferreira’s two sons, Lincoln Jr. and André, who have really taken the farm to the next level in terms of quality, with stringent QC measures put in place. Measurements of soil moisture content, daily yield and more are taken every day throughout harvest, and kept on a log. Each lot of coffee is then kept separate depending on day’s picking, farm plot and varietal, and kept linked to this log. This, along with multiple cuppings, allows tight control of the quality leaving the farm. The level of dedication has paid off, in 2018 a lot of Catigua from the farm placed highly in the Brazil Naturals Cup of Excellence, scoring 87 points. This lot of naturally-processed Mundo Novo varietal is displaying a heavy sweet brown sugar and hazelnut character, with a crisp apple acidity sitting just in the background.

Cerrado Mineiro

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. For the past few harvests, we have been working with Ally Coffee in the region, purchasing coffees from a group of producers they have worked with for several years. In 2013 Cerrado became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade (80+) and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produces 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on more mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.

About La Cabra

Sourcing the finest coffees

There is a constant need to travel for coffee, both to origin countries, and also to cities around the world, constantly seeking inspiration both within and outwith the coffee industry. We are a passionate team, engaged and excited by sensory experiences in all areas, the most innovatively produced wines, clean and bright beers, thoughtfully prepared seasonal food, and of course carefully sourced and brewed coffees...

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Producer The Ferreira Family
Region Cerrado Mineiro
Altitude 1250 masl
Varietal Mundo Novo
Process Natural
Harvest September 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.





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