Brazil Santa Alina Yellow Bourbon Microlot – Light Roast Coffee

Taste & Crema

In its light-roasted version, this Brazilian arabica feels intense, lively, and complex. In the foreground, you'll notice notes of ripe stone fruit, the juiciness of citruses, and a mild sweetness of caramel which helps keep the taste cohesive. Hints of nuts have receded to the background, making room for the clear, refreshing, and elegant character of the Yellow Bourbon variety. Thanks to the natural and pulped natural processing methods, this coffee has a silky body and rich aroma. The vibrant acidity makes the taste invigorating and gives it a lasting, juicy finish. If brewed on a filter, the experience feels exceptionally clear, light, and sweet and harmonious at the same time.

Origins

The Santa Alina Farm is located in the Brazilian state of São Paulo, in the Vale da Grama region, which is considered exceptionally stable and predictable among coffee growers. An elevation of around 1,100 meters, a mild mountain climate, and plenty of sunshine create ideal conditions for the slow ripening of coffee cherries. Thanks to these conditions, the beans have plenty of time to develop their natural sweetness and complexity, which you’ll so easily recognize in the cup.

The farm’s century-long history reflects the influence of Italian immigrants who came here in search of work and gradually built a strong community. To this day, dozens of houses stand here, and the farm functions as a living organism – a place where work, family life, and tradition intertwine. Approximately 30 families contribute to the farm’s operations every day, passing down their expertise from generation to generation.

Coffee trees grow here across an area of over 250 hectares, comprising a diverse mix of varieties. Yellow Bourbon, the variety from which this microlot originates, is among the most prized not only for its flavor but also because it's so demanding to cultivate. It requires a meticulous approach, an eye for detail, and experience that cannot be replaced by technology. That is precisely why it's handled with the utmost care at Santa Alina.

The harvest takes place from May to August. It combines hand-picking with mechanical stripping. This approach allows for the efficient processing of large quantities of coffee while preserving the quality of specialty lots, such as this microlot. The harvest is followed by processing using the natural and pulped natural methods, which are among the most common in Brazil. In the former, the coffee cherries are dried whole; in the latter, the skin is removed before drying, but some of the pulp remains. Both methods enhance the coffee’s sweetness, full body, and subtly fruity character.

Drying takes place on concrete patios, where farmers regularly turn the coffee to ensure even drying and moisture removal. When necessary, mechanical dryers are also used to help maintain consistent quality even in less favorable weather. Every single step – from cultivation through harvest to final drying – is the result of experience that the residents on the farm built up over decades.

Santa Alina is proof that a large farm can operate with respect for both people and the landscape. And that is precisely what comes through in the cup. Let’s enjoy a comprehensive, balanced, and naturally sweet profile that bears the clear signature of dedicated farmers and Brazilian nature. 

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.