Farm: Serra Do Bone & Sitio Do Bone
Number of Farmers: 1
Varietals: Bourbon, Catuai, and Caturra
Sergio Sanglard is one of our old favorites from Brazil. Our first experience with his coffees was while cupping one of our first Cup of Excellence cuppings back in 2005 and it was a memorable one.
Sergio Sanglard is the producer and possibly one of the most talented “Organic” coffee farmers in Brazil. This coffee is produced at 1200masl in rocky slope terrain with gusty winds and dense-rich soil which is why this coffee is named, “Serra do Bone” (Saw Tooth in Portuguese). Carlos is committed to high quality prep starting with picking ripe cherry, and drying coffees on raised African-style drying beds. Of Serra Do Bone’s 160 hectares of land (395 acers), 73 hectares have been preserved as native rain forest while the rest is used to produce this amazing coffee.