Rancho Dantas

Espírito Santo, Brasil

Cane Sugar, Red Berries, Tobacco

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Flavors of cane sugar, tobacco and red berries. Your typical profile of a Brazilian cup.

About the Farmer

We love working with FAF coffees. We know they focus on social and environmental sustainability and have incredible quality standards for their coffees. We are proud to support their endeavors and their producers.

Pedro and Gracilda di Paula were born, raised, and met in the coffee fields. Their family was next door and their respective grandparents were close. When they got married, they decided to buy their own farm. “Pedro worked with his father who inherited land from his Italian family who came to Brazil during colonization. We needed our own land to do things our own way and make a living, ”says Gracilda.
Since they were children, they have worked the land and although farming practices have changed a lot, the way their families took care of the land in the traditional way remains firmly rooted in them. This is why their farm has remained beautiful, healthy, and productive with more than 25,000 coffee plants.
“We need water, we need animals, we need to work in harmony. I learned this with my parents. We are fortunate that the agronomists who assist us share these same principles. This is how we produce quality coffee here. It is inconceivable to cut down the forest and harm everything around us, ”says Pedro.
Eighteen years ago, driven by market prices and a trend among producers in the region, they started working with honey process coffees and they focused their strategy on improving quality. “I've always wanted to work with a quality product, and I know the person at the end of the chain will be happy to drink my coffee. Unfortunately, 10 years ago we delivered our coffees to cooperatives, and even if we produced the best coffees, we will never know ”.

It was after many conversations, visits and hundreds of samples that they were able to get up to speed and find the best recipe for a quality drink. Selective manual picking is the norm on the farm. After being picked and pulped, the cherries are transported to covered patios for the first drying step which lasts 3 days.
“Any bad fermentation ruins the coffee. This is why this first step deserves special attention. We have to take care of the cherries to escape what I call the danger zone.
When the humidity of the cherries is low, they head to a second covered patio where they dry to the right level under the watchful eye of the couple. Any help from their family and neighbors in the fields and when picking is always welcome, but they prefer to take care of the drying process themselves. “Our drying process takes between 15 and 20 days. We move and spread the cherries constantly until they reach the sweet spot with the quality we are looking for, ”says Gracilda.
In the Di Paula family, during the harvest, the working day begins at 5 a.m. and ends at 9 p.m. Everyone has their own mission. Pedro is the man of the field and the one who manages the pulper. Gracilda, in addition to looking after the house, their animals, and their 10-year-old daughter, manages the drying patio that runs alongside the house.
"It's a lot of work. We are always busy, we pick, pulp, and move the cherries in the patios even on Sundays. If it rains, we work even harder and don't rest, that's the price to pay for producing great specialty coffee! », Explains Gracilda.

About Rancho Dantas


Collective Mogiana Farms


Espírito Santo, Brasil


800m - 1100m


Catuaí 144


Jan - Mar



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