The Story
Founded in 1933 with 5 hectares by Aneite Reis, Rancho Grande is now run by his son José Carlos and grandson Flávio (Fafa), who also raise dairy and beef cattle.
Ethics & Social Responsibility: Focused on sustainable high-quality coffee and worker welfare, providing employees with housing, subsidized electricity, and food.
Specialty Coffee Innovation: To produce unique specialty profiles, they invest heavily in every production stage and use static drying boxes (1m deep, 15,000L capacity).
Static Drying Process: Mechanical harvesting is sorted by density (boia and boian cherries). Cold air circulates for 12 hours to slow fermentation, followed by warm air drying for 7–10 days (monitored under 40°C with two depth thermometers) without moving the coffee.
Final Result: After resting 1–2 weeks post-drying, the coffee is milled, yielding fruitier, more prominent flavours than traditional Brazilian natural coffees.
Why Subscribe?
- Support a small local roastery, who's ethos advocates and champions individual farmers and the environment.
- Automate a simple joy in life, without the hassle of fitting in another trip to a shop.
- Never have a grumpy uncaffeinated morning again!