A LEGACY WITH A NAME
Our story begins about 100 years ago. It was in the outskirt of the city of Carmo do Paranaíba that Miguel Veloso began his legacy in agriculture.
Years later, his son, Manoel Velloso dos Reis, a visionary, very wise and enterprising man, took over his father’s administration and envisioned the potential of a new business: the coffeegrowing. A true lover of modernity and technology, Manoel began his first coffee crops in the late 1960s. Later, his son Fausto do Espírito Santo Velloso, a graduated engineer, invests in the professionalization of operations and at the search for coffee with quality. He implanted the drip irrigation and pulping natural coffee process, being highlighted as reference in the region.
In 1998 a new story begins. São Luiz Estate Coffee is born. A new page that recalls a century-old history in agriculture, with more than five decades in the coffee industry. Nowadays, Fausto and his children, Lucio and Ana Cecília, cultivate through their young and innovative spirit, the passion, the enthusiasm and close and true relationships with people. The results: awardwinning coffees of the highest quality, which carry in their essence a new history.
REGION
Our coffees are produced in Carmo do Paranaíba, a noble terroir belonging to the renowned Cerrado Mineiro Region, the first Brazilian coffee producing region to win the title of Designation of Origin that excels by producing coffee with attitude, ethics, traceability and high quality.
Here are produced unique coffees with unique characteristics that can’t be found anywhere else. They are coffees with identity, resulting from the combination of climate, soil, relief, altitude and the “know-how” of their people. The traceability of the coffee is ensured by the Cerrado Mineiro’s Origin and Quality Seal, which certifies the origin and quality of the product.
PRODUCTION
ESTATES
STRUCTURE
São Luiz Estate Coffee boasts one of the most modern and complete post-harvest facilities in the Cerrado Mineiro region, recently renovated to guarantee even greater consistency and quality for its coffees. The facility was designed to work batch by batch, ensuring the unique character of each coffee. It is a versatile structure that allows for processing coffees in different ways.
We have 30,000 m² of drying patios, with monitoring and traceability, to achieve the best results for each batch. The coffee drying process is monitored technically by employees and a highly qualified workforce, aiming to achieve the best results for each coffee.
PROCESS
NATURAL
NATURAL CHERRY
PEELED CHERRY
ANAEROBIC FERMENTED
Aerobic Fermented
This coffee is separated in the washer by its density: the more mature fruits float on the water and are therefore called "floaters". Afterwards, it is separated by size: large and small.
This coffee is electronically sorted using a high-tech sorter, resulting in highly standardized batches of cherry coffee beans.
In this process, the coffee cherry is pulped, aiming to retain as much of the mucilage as possible to achieve a high level of quality.
A fermentation process with controlled air contact, resulting in coffee with a sensory profile characterized by more intense acidity, delivering unique results.
NATURAL CHERRY
NATURAL
This coffee is separated in the washer by its density: the more mature fruits float on the water and are therefore called "floaters". Afterwards, it is separated by size: large and small.
This coffee is electronically sorted using a high-tech sorter, resulting in highly standardized batches of cherry coffee beans.
PEELED CHERRY
In this process, the coffee cherry is pulped, aiming to retain as much of the mucilage as possible to achieve a high level of quality.
ANAEROBIC FERMENTED
A fermentation process with controlled air contact, resulting in coffee with a sensory profile characterized by more intense acidity, delivering unique results.
Aerobic Fermented
Fermentation process without air intake. We use high-barrier bags, a closed system with high control, aiming to break down the sugars in these coffees, resulting in a higher sweetness.
SUSTENTABILITY
ACKNOWLEDGEMENT
We regularly participate the main competitions to verify the excellence of our coffee. In addition to having the quality of São Luiz Estate Coffee validated and recognized by institutions specialized in coffee, we are driven, more and more, to do better
Since 2002 we have been finalists and winners for the production of high quality specialty coffee. A good example is the Cerrado Mineiro Region Award which, in 2013 and 2017, awarded us champions in the pulped natural category. All this recognition is a result of the passion to produce coffee following careful processes. We guarantee quality standards through a planned and efficient management, which maintains, at each harvest, volume consistency.
CERTIFICATIONS
Our coffees are based produced on an oriented model in the valuation of people, in the relationship with our clients and in the professional management of the business. We have the fundamental and necessary certifications for the sustainability of agribusiness in the region and in the world, which guarantees good agricultural practices and respect for people and the planet. We are always in search of new technologies and innovations to produce the best coffee, with ethical responsibilit.
CONTACT
FAZENDA SÃO LUIZ ESTATE COFFEE
Carmo do Paranaíba/MG
