Pedra Redonda
Pedra Redonda

Pedra Redonda

€14,50

This is not an ordinary Brazilian coffee. Fazenda Pedra Redonda in Minas Gerais has been producing Cup of Excellence-winning coffee since 2003, and this lot — purchased in just 12 kilos, vacuum sealed, now finally in the roaster — scored 91 points in competition. That puts it in a different category entirely.

In the cup it delivers everything Brazil does best, but with more complexity and definition than you'd typically expect: rich almond roca sweetness, medium-tone acidity, and a layered finish with fig, date, and a hint of red fruit. Full-bodied and inviting, with a depth that rewards attention.

This is a micro-purchase, and when it's gone, it's gone.

Body

Sweetness

Acidity

Origin: Araponga, Matas de Minas, Brazil
Farm: Fazenda Pedra Redonda (Santana family)
Process: Pulped Natural
Varietal: Catuaí
Notes: Almond Roca, Fig, Red Fruit
Need it ground?
Weight
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Origin

Fazenda Pedra Redonda sits in the Matas de Minas region of Minas Gerais, in the hillside municipality of Araponga — a place where 80% of farms sit above 1,000 meters, coffee makes up 80% of the local economy,
and the landscape is lush Atlantic forest rather than the flat mechanized terrain most people picture when they think of Brazilian
coffee.The farm was founded by José Bernardes Santana, who in 1978 made a
bet on Araponga after noticing that the temperate mountain climate already produced excellent peaches, apples, and pears. He reasoned the coffee would be equally special. He was right. In 2003, Santana won his first Cup of Excellence award as a finalist — the only entry from the
entire Matas de Minas region — and went on to become a perennial presence on the competition's finalist lists, accumulating more than a dozen awards.

After José's passing, his son Beto (José Roberto Vidigal Santana) took over the farm. The property now spans 168 hectares, with significant portions permanently protected as native forest and tropical woodland, maintaining a balance between conservation and coffee quality. Coffee is processed no more than three hours after picking, then dried on concrete patios or African beds for 30 to 60 days — a meticulous approach that has defined Pedra Redonda's quality for
decades.

Connection

Brazil gets underestimated. It's the world's largest coffee producer, which means most of it ends up in blends, commodity lots, and supermarket cans. When people picture great specialty coffee, they tend to picture Ethiopia, Panama, Colombia — origins with dramatic altitude, exotic processing, and a mystique that commands attention.But Brazil has its own thing going on, and when it's exceptional, it's exceptional in a way no other origin can replicate. The sweetness is deeper, richer, and rounder. The body is fuller. The flavor profile is less about brightness and complexity for its own sake, and more about depth, comfort, and layered satisfaction.

A score of 91 from a Brazilian coffee is genuinely rare. It means the green lot is not just good by Brazilian standards — it's world class by any measure. Fazenda Pedra Redonda has been chasing that benchmark for over 40 years, and this lot is proof of what they can achieve.

We bought 12 kilos. That's it. We vacuum sealed them and waited for the right moment to roast. This is the right moment.

A score of 91 from a Brazilian coffee is genuinely rare. It means the green lot is not just good by Brazilian standards — it's world class by any measure. Fazenda Pedra Redonda has been chasing that benchmark for over 40 years, and this lot is proof of what they can achieve.

We bought 12 kilos. That's it. We vacuum sealed them and waited for the right moment to roast. This is the right moment.

Connection

Brazil gets underestimated. It's the world's largest coffee producer,
which means most of it ends up in blends, commodity lots, and
supermarket cans. When people picture great specialty coffee, they tend
to picture Ethiopia, Panama, Colombia — origins with dramatic altitude,
exotic processing, and a mystique that commands attention.

But Brazil has its own thing going on, and when it's exceptional,
it's exceptional in a way no other origin can replicate. The sweetness
is deeper, richer, and rounder. The body is fuller. The flavor profile
is less about brightness and complexity for its own sake, and more about
depth, comfort, and layered satisfaction.

A score of 91 from a Brazilian coffee is genuinely rare. It means the
green lot is not just good by Brazilian standards — it's world class by
any measure. Fazenda Pedra Redonda has been chasing that benchmark for
over 40 years, and this lot is proof of what they can achieve.

We bought 12 kilos. That's it. We vacuum sealed them and waited for the right moment to roast. This is the right moment.