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New Fazenda Samambaia - Brazil Expand

Fazenda Samambaia - Brazil


Varietal(s): 100% Yellow Bourbon

Processing: Natural

Altitude: 1,200 metres above sea level

Owner: Henrique Dias Cambraia

Region: Sul de Minas (Minas Gerais)

Prizes: COE Brazil #13, 2001 and COE Brazil #15, 2015

Tasting Notes: Salted caramel, peanut, biscuit, well balanced

More details

100 Items

7,60 €

Tax included
0.25 kg

Delivery: 48 - 72 hrs
Paiement sécurisé par STRIPE
Paiement sécurisé par STRIPE

We deliver throughout France with orders expedited within 48h

Delivery via Colissimo or Mondial Relay 

Local delivery options for Pays de Gex

Come see us at our weekend markets:

Saturday - Ferney-Voltaire

Sunday - Divonne-Les-Bains

Winner of the Brazilian Cup of Excellence

The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s finest beans.Henrique Dias Cambraia, farmer of Fazenda Samambaia, also attributes the success of his farm to a combination of various factors, including: competent technical management of the plantations; constant training based on total quality control programs; and, most importantly, the involvement of the whole team that works on the farm.

The farms of the Dias Cambraia family have been receiving technical assistance from Josué Pereira de Figueiredo, Ph.D., a reputed agronomist for over ten years. Henrique also ensures that the farms remain at the forefront of new technologies and techniques. Fazenda Samambaia has won many awards for its high quality coffee, including Cup of Excellence.

Henrique is committed not only to producing high quality coffee, but to farming in a way that is socially responsible and environmentally sustainable.

The Bean by Bean Natural Method

After harvest, cherries are taken immediately to the farm’s patios, where they are initially placed in very thin layers. Once the cherries are dry enough, raking can start- without fear ofdamage. After 2 to 3 days of nearly continuous raking, the single coffee cherry layer is folded into roughly half of the area, more or less doubling the thickness. This operation is repeated two or three times for 7 to 8 days, depending on climate, with the layer becoming increasingly thicker at each round, until the beans are dry enough.