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Before it arrives in your home, the coffee bean goes through significant transformations.

The legend

Ethiopian shepherd Kaldi observed that his goats became more energetic after eating the reddish-yellow fruits of coffee bushes. He tried them himself and discovered the energetic effect of coffee.


The coffee fruit was originally consumed in natura by humans and animals in the region of Ethiopia. Around 1000 AD, the Arabs began to boil it.

In Brazil

The first coffee plants were brought to Belém (Pará) in 1727. Due to their favorable climates, coffee was grown in Maranhão, Bahia, Rio de Janeiro, São Paulo, Paraná and Minas Gerais.

Arábica (Coffea arabica)

It produces a sweet and exquisite coffee, with different degrees of acidity. The caffeine content is around 1.4%. Arabica is responsible for three quarters of the world's coffee production.

Robusta (Coffea canephora)

It produces a coffee with a characteristic aroma and flavor. With a caffeine content of 2.5%, Robusta accounts for about a quarter of world's coffee production.



With average temperatures above 26°C, the region is the second largest Brazilian producer of the Robusta species

Planalto da Conquista


With a tropical climate, and an average temperature of 22°C, the region produces coffee with a sweet aroma, medium body and citric acidity.

Cerrado Baiano


Known for producing coffee with a pleasant taste, slightly fruity and floral aroma, good acidity and excellent sweetness.

Espírito Santo

Arábica e Robusta

It accounts for a fifth of the national harvest. The region produces pleasantly sweet coffees with an aroma of caramel and medium acidity.

Zona da Mata Mineira


The hot, humid and rainy climate is ideal for the cultivation of fine coffees by small producers.

Cerrado Mineiro


The region produces full-bodied coffees with an intense aroma, caramel, citric acidity and long-lasting flavor.

Sul de Minas Gerais


The largest coffee producer in the world, with around 500,000 hectares of coffee. The region produces coffee with a fruity aroma and low acidity.

Mogiana Paulista


One of the most traditional coffee producing regions in Brazil. It produces a sweet and full-bodied coffee.

Norte do Paraná


The region produces a sweet coffee with citric acidity, full-bodied with floral, citric, fruity aromas and notes of chocolate and caramel.


Cleaning and removal of skin, pulp and internal bean film. This can be done naturally (manually) or by peeled cherry method (the pulp mechanically removed) or pulped coffee (pulp, peel and film mechanically removed).


Depending on the method, the beans are exposed to temperatures between 120°C and 230°C for up to 12 minutes. The combination of temperature and time results in the roasting profile, which directly influences the quality of the coffee.


There are different grinds, each suitable for a type of preparation: Extra-fine, medium-fine, medium and coarse. Each one results in a beverage with different flavors, for consumption at home or in coffee shops.

Did you know that all quality coffee can be more or less intense? The following parameters are used to classify coffee:


CREAMOnly in espresso coffee, it should be homogeneous, thick and hazelnut-colored.

FRAGANCEThe freshness of the coffee creates the taste that is perceived by the nose.

AROMAA product of the volatile substances, determined by the degree of roasting.

FLAVORSweet, salty, acidic, bitter ... The papillae on the tongue distinguish each flavor.

BITTERNESSContrasts with other flavors in a pronounced way, and is easily noted.

ACIDITYIt balances the substances in coffee that create the sensation of acidity.

BODYIt depends on the origin of the bean. It is the viscosity of the beverage, ranging from mild to intense.

Perceived after drinking the coffee. It may be of long or short duration.


For grinding before preparation in a manual or automatic grinder.


Most common way of buying coffee. It can be used for both filter and non-filter methods.


It does not require any equipment as it is dissolved directly in hot water.


The perfect quantity and grind for a 50 ml cup. Features a dense cream.

Short black

The perfect quantity and grind for a 50 ml cup. Features a dense cream.


A 15 ml to 20 ml coffee. Considered the nectar of coffees. It is extremely sweet when well prepared.

Italian espresso

Similar to espresso and short black, but prepared with different blends. It contains 25 ml to 35 ml.

“Café Carioca” coffee

An espresso diluted with hot water in the proportion of 25 ml to 35 ml of coffee and 15 ml to 20 ml of hot water.

Long black or double

Similar to a "café carioca", but served in a 50 ml to 110 ml cup and may contain hot water.

Filtered coffee

The most common way of preparing coffee in Brazil. It is a concentrated coffee, which is filtered and generally served in a 50 ml cup.

Coffee with milk

Filtered or espresso coffee in the same proportion as hot milk. May be prepared with steamed milk.


Generally a three-part preparation composed of chocolate syrup, coffee and milk, steamed milk and foam.

Italian Cappuccino

1/3 espresso, 1/3 steamed milk and 1/3 milk foam.


The same as Italian cappuccino, but you can add cinnamon or chocolate and the foam should be thick and creamy.

The Brazilian “Pingado”

A traditional coffee in Brazil, the beverage consists of a glass of hot milk with a small amount of coffee.


Known as a “latte” or “café latte”, it is an espresso with steamed milk and a fine layer of milk foam.


Also known as "coffee with foam", it is an espresso with a dash of foamed milk on top.