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Coffee Beans

Santa Clara Coffee - Brazil

Espresso · Natural Anaerobic

8,90 €

35,60 € / kg

A Brazilian specialty coffee, Santa Clara stands out from other coffees in the region thanks to its blended fermentation process (70% natural, 30% anaerobic), which gives it fruity notes and a lovely complexity in the cup. Rich and balanced, it reveals notes of chocolate and dried fruit, with a pleasant sweetness and a slightly fruity finish. Excellent as an espresso, intense and sweet on the palate.

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AROMATIC NOTES

Chocolat Chocolat
Fruit secs Fruit secs

SCA SCORE The SCA score (Specialty Coffee Association) rates a coffee's quality out of 100 points. From 80 points, a coffee is considered «specialty».

83

POINTS

Packaging: 250g
Grind: Grain

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Santa Clara Coffee - Brazil

250g, Grain

Origin Brazil
Variety Bourbon/Catuai
Region Conciençao do Rio Verde, Maqueteira de Minas
Producer Santa Clara Farm (Pereira Family)
Method Natural Anaerobic
Altitude 950 - 1050 m
Harvest type Mechanical and manual
Harvest period July to September

Fazenda Santa Clara is managed by the Pereira family, now in its third generation of coffee producers. Carrying on a tradition started around 1900 by Italian and Portuguese immigrants, the farm cultivates coffee with meticulous care and expertise. The farm spans 350 hectares and produces several varieties of coffee, paying particular attention to harvesting, drying, and storage to ensure optimal quality.

Our Shoukâ roasters recommend an espresso extraction for our Santa Clara specialty coffee from Brazil. However, here are the recommended ratios for an optimal tasting experience depending on your machine:
- Espresso: fine grind, between 16g and 19g of coffee for a double espresso (60-80ml in a cup). Extraction 25–30 seconds.
- Slow methods: 60g of coffee per 1L, or 15g for 250ml.

Artisanal roasting

All our specialty coffees are artisanally roasted in our facility in Chamonix-Mont-Blanc by our Shoukâ roasters. Each bean is treated like a terroir-driven product: following meticulous sourcing and cupping, the roasting is tailored to each coffee’s profile and intended brewing method (espresso, filter, etc.). Our mission: to bring out the best aromatic notes in every coffee while ensuring consistency from one roast to the next.

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FAQ

We offer certain certified organic coffees, selected for their quality and commitment to sustainability.

Our coffees are artisanally roasted in our workshops in Chamonix, with roast profiles carefully adjusted for each origin to enhance the aromas.

To fully enjoy the complex flavors, we recommend using gentle brewing methods such as pour-over or the Chemex method, and avoiding the excessive addition of sugar or milk.

Store your coffee in an airtight container, away from light, moisture, and odors. Avoid the refrigerator. Ideally, consume it within 2 to 3 weeks after opening to fully enjoy its aromas.

To fully appreciate the flavor profile of specialty coffee, we recommend consuming it between 3 and 90 days after the roasting date (indicated on the coffee bag).

The grind size depends on your brewing method:

  • Espresso: very fine grind
  • Manual filter (V60, Chemex): medium to coarse grind
  • French press: coarse grind
  • Moka pot: fine grind

We can grind your coffee according to your preferences, or send it to you whole bean.

Here are the main brewing methods we recommend:

  • Espresso: high-pressure extraction for an intense, concentrated coffee.
  • Filter (Manual, Automatic, V60, Chemex, Aeropress): a gentle method that brings out the coffee's subtle aromas.
  • French press: gentle extraction, ideal for a full-bodied coffee.
  • Moka: a traditional Italian method for intense coffee.

We also offer grinders suited to each brewing method.

To choose your coffee, we recommend considering the following criteria:

  • Roasting profile: what type of coffee machine (espresso or filter) do you have at home?
  • Flavor profile: do you prefer fruity, floral, chocolatey, or spicy notes?
  • Acidity: do you prefer a light and tangy coffee or one that is rounder and smoother?

You can also contact us for personalized advice, and our in-store baristas will be delighted to help you choose the coffee that best suits your tastes.

Shoukâ’s roasting is tailored to the bean’s profile, depending on the coffee’s characteristics and the intended brewing method (espresso, filter, etc.). Our mission is always to bring out the coffee’s aromatic notes to the fullest, while ensuring consistency and uniformity from one roast to the next.

Our coffees come from farms located mainly in the following regions:

  • South America (Colombia, Brazil, Peru, Honduras, El Salvador)
  • Central America (Guatemala, Costa Rica)
  • Africa (Ethiopia, Kenya, Uganda) 
  • Asia (Indonesia)

We work closely with the producers, through our trusted partners, to ensure sustainable and fair farming.

Specialty coffee is very high-quality coffee, assessed and graded according to precise criteria throughout its production chain, from cultivation to the cup. Each step is designed to preserve its quality.

To be classified as specialty coffee, it must meet these five criteria:

  • Physical quality (very few defects),
  • Full traceability from the coffee cherry (coffee tree/variety, altitude, exact origin of the producer and region, post-harvest processing method) to the cup,
  • Flavor quality (according to the SCA cupping protocol),
  • Gentle, expertly controlled roasting,
  • Remuneration for producers above market prices.

Yes, some of our specialty coffees are certified organic, guaranteeing coffee beans grown without pesticides or chemicals. Even though we do not have the organic logo, most of our producers do not use pesticides.

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