PROCESSING
This coffee is processed using the natural method, where whole coffee cherries are dried intact after harvest. Cherries are selectively picked and then laid out on patios or raised beds to dry over 20–25 days, depending on weather conditions.
During drying, the cherries are carefully managed to ensure even moisture loss and to avoid overfermentation. This slow drying process allows sugars and fruit compounds to infuse into the bean, resulting in a cup with enhanced sweetness, deeper body, and layered fruit complexity.
HISTORY
Fazenda Serra Negra is a historic coffee farm dating back to 1922, located near Ingaí in Brazil’s Campo das Vertentes region. The farm was acquired in 1988 by João Cândido dos Reis Teixeira, and today it is run by his daughter Betina together with her family.
Transitioning the farm toward specialty coffee was not without challenges. Betina had to shift the mindset of the operation toward quality-focused production, emphasizing long-term commitment and precision. Through persistence and continuous development, the farm has grown into a respected producer of high-quality coffees.
Today, Fazenda Serra Negra spans 1300 hectares, with a strong focus on sustainability, over 360 hectares are preserved as natural vegetation. As part of the Sancoffee cooperative, the farm contributes to a collective effort centered on transparency, quality, and innovation. Their work has been widely recognized, including winning first place in the Best SanCup competition in the natural category.
