A perfect example of high level, classic Brazilian coffee.

Sweet, nutty, heavy bodied and incredibly more-ish. This is a pupled natural acaiá varietal produced at Fazenda São Domingos in Brazil.

At Fazenda São Domingos, coffee isn’t just grown—it’s engineered. The farm is equipped with complete wet and dry milling facilities, including the latest Pinhalense and Colombian Penagos drying systems. Temperature sensors, installed in 2021 and 2022, allow for a level of precision rarely seen on farms, ensuring optimal drying conditions.

Irrigation? Fully controlled. A drip system delivers water evenly across the trees, ensuring steady development. Harvesting? A mix of tradition and technology. Young trees (under six years or 1.5m tall) are hand-harvested, while mature trees benefit from selective mechanical picking—only ripe cherries make the cut.

Once picked, cherries spend 10 to 15 days drying on 9,000m² of concrete patios before moving to a controlled drying stage across eight specialized dryers. The beans are then rested in wooden silos (each holding up to 2,500 bags) for four to six weeks before heading to the dry mill. Overseeing these operations is our dedicated team: farm manager Ivan Cirino and Lucas Galdino Cirino, head of coffee processing, along with their skilled and committed farmers.

Enjoy a cup profile reminding you of milk chocolate, hazelnut and praline.