Brazil Santa Alina Yellow Bourbon Microlot – Roasted Coffee

Taste & Crema

The taste of this Brazilian arabica is harmonious, full, and wonderfully comprehensive. It's dominated by the notes of ripe fruit and caramel sweetness which slowly morph into a slightly nutty finish. Thanks to the combination of natural and pulped natural processing, this coffee has a velvety body, low acidity, and pleasant juiciness that's not overpowered by sour notes. In this coffee, the Yellow Bourbon variety shows its typical elegance – nothing is overdone, everything fits together perfectly. It's a cup that feels balanced and calming, yet still somehow fun.

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. It is precisely because of this that the beans have enough time to develop the natural sweetness and complexity that you can recognize so well 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, from which this microlot originates, is among the most prized. Not only because of its flavor, but also because of the difficulty of growing it. 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 maintaining 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 first case, the coffee cherries are dried whole; in the second, 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 slabs, where farmers regularly turn the coffee to ensure even drying. When necessary, mechanical dryers are also used, so quality can stay consistent even in less favorable weather. Every step – from cultivation through harvest to final drying – is the result of experience built up on the farm 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's reflected in the cup. Let’s treat ourselves to a clean, balanced, and naturally sweet profile that bears the clear signature of honest 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.