Tamp - Antonio Mazzo - Brazil

Origin

Brazil

Variety

Yellow Catuai

Processing

Induced Fermentation

Altitude

TBC MASL

Roast Profile

Omni

Taste Notes 

Notes of Pineapple, Nectarine and Chocolate

Coffee Facts

Antonio Mazzo is a third-generation farmer with a deep passion for agriculture that led him to pursue a career in Agronomy. In 1994, during a period of agricultural expansion in Minas Gerais, Antonio made a bold move from Rinópolis, São Paulo, to Patrocínio, Minas Gerais, determined to build his career in the region. By 2000, he realized his entrepreneurial dream by starting his own input distribution company. In 2005, following a reorganization, Cultura Agronegócios was born, marking a significant milestone in Antonio's professional journey.

In 2009, Antonio took another step toward fulfilling a lifelong dream: owning his own coffee farm. He acquired Fazenda Posse da Cachoeira, located in the Pântano region of Guimarânia. Sitting at an altitude of 1,210 meters, the farm originally spanned 70.9 hectares of coffee planted with Catuai 62 and Catuai 144 varieties. Since then, Antonio has transferred his expertise and dedication into cultivating high-quality coffee, blending tradition and innovation to make his mark in the coffee world.

About the lot we imported: This lot went through a controlled fermentation process using Lallemand yeast. The cherries were fermented in drums for 36 hours, resulting in a unique and carefully crafted coffee profile that reflects Antonio’s commitment to excellence.