Meet our Winners

Sítio Cantinho da Serra / Producer Name: Cirlene Dell Mangue Romão Sample:

90.5 Points Bateia community – Castelo city

Bags: 5 bags

Density: 668 g/L

Moisture: 11.3%

Water Activity: 0.50

Variety: Yellow/red Catuaí

Process: Pulped Natural

Sample: SS327024

Cupping attributes: Floral, Jasmine, complex, creamy, round, smooth, yellow fruits (passion fruit, mango, pineapple), very clean, delicate, sugarcane, orange syrup, juicy aftertaste, tea-like.

Story: Cirlene and José Antônio’s farm, located in the beautiful Espírito Santo Mountains, has been their family’s heart and soul for over 20 years. Driven by a dream to create something special, they turned to specialty coffee, growing Mundo Novo, Catuaí, and Catucaí varieties on their 9-hectare land. Their 19-year-old son, José Vitor, now the fourth generation in the family business, works alongside them with pride and dedication, ensuring their legacy continues. José Antônio is filled with pride, knowing that specialty coffee has brought them closer as a family and gives José Vitor the chance to carry their dream forward. It's more than business—it's a passion that ties them together for generations.

1st

Place

Last bid offered:
1040 cts/lb | buyer_647

Sítio do Almir Fávero / Producer Name: Elizelto Fávero

90 Points Bateia Community - Castelo

Bags: 3 bags

Density: 672 g/L

Moisture: 11.3%

Water Activity: 0.53

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS327424

Cupping attributes: Red fruits, honey, jasmine flowers, molasses. Bright acidity, dried fruits, passion fruit, very sweet, long and sweet aftertaste, dense creamy body, balanced.

Story: Elizelto, born in the Bateia community, comes from the Fávero family, one of the first to settle in the region in 1912. His father, Mr. Almir Fávero, pioneered coffee cultivation on their land, turning it into a successful venture that supported his family. Elizelto and his brothers continue this legacy, managing the property today, which they named Sítio Almir Fávero in honor of their father. The women in the family also play a key role, managing the drying of the beans. Since 2016, under Elizelto and his wife Vânia’s leadership, the farm transitioned to producing specialty coffee, winning several awards, including one in 2021.

2nd

Place

Last bid offered:
970 cts/lb | buyer_469

Sítio Alto Ouro / Producer Name: Renato da Silva Rangel

89.75 Points Vargem Alta

Bags: 3 bags

Density: 655 g/L

Moisture: 11.3%

Water Activity: 0.57

Variety: Catuaí 81

Process: Pulped Natural

Sample: SS327724

Cupping attributes: Passion fruit aroma, honey, and orange blossom. The flavor of honey, molasses, yellow fruits, medium body, medium aftertaste, pleasant acidity, smooth and pleasant aftertaste.

Story: Geraldo and Odete Rangel dedicated their lives to coffee farming, overcoming many challenges in a remote mountain farm. Their son, Renato, was born amidst this hard work and grew up learning to cherish the land and the coffee cultivation process. Now, alongside his wife, Cassiana, Renato continues the family legacy, nurturing the plantation with love and dedication. Together, they’ve invested in producing high-quality coffee, ensuring every bean receives careful attention. The Rangel family’s story is one of passion, perseverance, and deep connection to the land, honoring their roots and the tradition that has shaped their lives.

3rd

Place

Last bid offered:
700 cts/lb | buyer_469

Sítio Alto Ouro / Producer Name: Renato da Silva Rangel

89.5 Points Vargem Alta

Bags: 6 bags

Density: 660 g/L

Moisture: 11.3%

Water Activity: 0.56

Variety: Catuaí 81

Process: Pulped Natural

Sample: SS327824

Cupping attributes: Caramel, creamy body. Notes of milk chocolate, slight mate tea. Citric acidity, medium and dense body, dried fruits, peach, long, sweet aftertaste, chocolate, the profile improved as it cooled.

4th

Place

Last bid offered:
700 cts/lb | buyer_655

Sítio Mata fria / Producer Name: Celso Zambom Maranguanhe

88.75 Points Conceição do Castelo

Bags: 4 bags

Density: 668 g/L

Moisture: 11.3%

Water Activity: 0.53%

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS327924

Cupping attributes: Citric and high acidity, orange, delicate, very clean, creamy, balanced, sweet, honey, toffee candy, molasses, brown sugar. Decrease the intensity as it cools.

Story: Celso took over the management of the family farm in 2015, shifting focus from quantity to quality. He began pulping the coffee and improving processing methods, transforming the farm's potential into a high-quality product. Located in the renowned coffee-producing region of Conceição do Castelo, the farm, named Sítio Mata Fria for its unique microclimate, benefits from cool temperatures and rich native life. Celso and his wife manage the farm together, carefully harvesting the ripest cherries through up to six stages. Their dedication has led to several awards, motivating them to continue producing exceptional coffee that reflects their love and hard work.

5th

Place

Last bid offered:
750 cts/lb | buyer_469

Sítio Recanto da Mata / Producer Name: Valdeir Mauro de Paula

88.5 Points Rancho Dantas - Brejetuba

Bags: 3 bags

Density: 664 g/L

Moisture: 11.3%

Water Activity: 0.51%

Variety: Catucaí 785

Process: Pulped Natural

Sample: S328024

Cupping attributes: Sweet aroma, lightly dried fruits, apricot, starfruit, green grape, high acidity, sugarcane molasses, floral, delicate, intense honey both in aroma and flavor.

Story: Valdeir and Eliana's farm, Sítio Recanto da Mata, has been a family legacy for generations, but their daughter Caroline is leading a new chapter. Although trained in Physics, Caroline chose to apply her knowledge to improve the family’s coffee production. She’s dedicated to mastering cupping and processing techniques, ensuring the farm's transition to the fourth generation. With new methods like biological coffee fermentation learned in Guatemala, the family won prestigious awards, including first place in the 2018 Bourbon Specialty Coffee Quality Contest. Focused on quality, sustainability, and protecting the environment, Caroline vows to preserve her family’s heritage while continuing to innovate and improve their coffee.

6th

Place

Last bid offered:
720 cts/lb | buyer_469

Sítio do Almir Fávero / Producer Name: Elizelto Fávero

88.25 Points Bateia Community - Castelo

Bags: 3 bags

Density: 660 g/L

Moisture: 11.3%

Water Activity: 0.55%

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS328124

Cupping attributes: Aroma of yellow fruits, sweet – starfruit, pineapple, honey, the clean, balanced, peach, flavor of yellow fruits, passion fruit, citrusy acidity, bright, fruity, short but pleasant aftertaste.

7th

Place

Last bid offered:
600 cts/lb | buyer_469

Sítio Braga / Producer Name: Weliton Braga

88 Points Alto da Liberdade - Afonso Cláudio

Bags: 3 bags

Density: 664 g/L

Moisture: 11.3%

Water Activity: 0.50%

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS328324

Cupping attributes: Citric acidity, medium, clean, balanced, dense body, brown sugar, flavor of molasses, honey, pudding syrup, dried fruits.

Story: Elinéia and Weliton, both descendants of coffee-producing families in the Espírito Santo Mountains, share a deep-rooted connection to coffee. They began their journey in 2008, when they married and acquired their own farm. Despite facing initial challenges, they persevered, dedicating themselves to producing specialty coffee. Over the years, their hard work and constant learning paid off, and today, coffee provides them with a peaceful life in the countryside. Elinéia manages the drying process while Weliton oversees harvesting. Committed to quality, they continuously seek improvements, including introducing the promising Arara variety. Their goal is to steadily grow both production and quality, step by step.

8th

Place

Last bid offered:
600 cts/lb | buyer_535

Sítio Bateia / Producer Name: Deuza Orlandi Sartori

87.75 Points Bateia Community - Castelo

Bags: 3 bags

Density: 660 g/L

Moisture: 11.3%

Water Activity: 0.50%

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS328424

Cupping attributes: Yellow fruit aroma, mango, slightly floral – brown sugar, honey, caramelized almonds, milk chocolate, fennel, refreshing, fruity.

Story: Deuza and Rogério Sartori, from the renowned Sartori family in Bateia, Espírito Santo, continue a legacy that has spanned nearly 100 years. In 2002, they began pulping their coffee and investing in specialty production. Thanks to the exceptional terroir and microclimate, their coffee quickly rose to prominence, even winning first place in their municipality. The couple works tirelessly together on the farm, ensuring the highest quality with state-of-the-art facilities, including covered concrete terraces and a coffee pulper. Always eager to learn, Rogério attends training and lectures to stay updated on the latest innovations, reflecting their dedication to excellence and passion for specialty coffee.

9th

Place

Last bid offered:
600 cts/lb | buyer_469

Sítio Bateia / Producer Name: Felipe Sartori

87.25 Points Bateia Community - Castelo

Bags: 2 bags

Density: 668 g/L

Moisture: 11.3%

Water Activity: 0.56

Variety: Catucaí 785

Process: Pulped Natural

Sample: SS328924

Cupping attributes: “Rapadura” aroma, molasses, yellow fruits – brown sugar, orange, citrus, dried fruits, creamy, stone fruits, clean aftertaste.

Story: Felipe is proud be the fourth generation in his family’s coffee legacy, with the property - in their hands for over 100 years. After leaving home to pursue his studies and earn a degree as an agricultural technician, Felipe returned with a deep passion for the land that shaped his roots. Working side by side with his father, he has dedicated himself to carrying forward the family’s rich coffee-growing tradition. With every harvest, Felipe honors his ancestors' hard work and love for the land, ensuring that the legacy they built continues to thrive for future generations.

10th

Place

Last bid offered:
600 cts/lb | buyer_535

Bourbon Specialty Coffees

Created by producers, for producers.
Bourbon Specialty Coffees is a pioneer in exporting green beans of specialty coffees from Brazil. With 23 years of history, we operate by sourcing coffees from 8 different regions and have contributed to the stories of over 2,000 producers over these two decades.
Our focus is to provide diversity to our customers in a consistent way, and having a strong partnership with our producers.

Normal Coffee Cycle in Brazil

Our competition was born with the goal of recognizing and rewarding small producers from the Espírito Santo Mountains, located in a terroir where their harvest occurs late, preventing them from participating in quality competitions held in Brazil.

This late harvest in this region is due to the phenomenon known as the March Flower.

The March Flower is the latest flowering that occurs in Brazil. While other regions of the country have their flowering in October and November, in March, Espírito Santo producers see their crops bloom.

Because this flowering occurs in March, the coffees develop during the winter period in Brazil. Being a time of milder temperatures, the ripening of these fruits can take up to 270 days to occur, almost 60 days more than in other producing regions.

More complex, floral, and sweet coffees result from this phenomenon. Incredible microlots that, before, weren't even produced because there was no market that recognized and understood this phenomenon.

In these 10 years of the competition, we celebrate the consolidation of this project, which helped highlight various names in the coffee industry of Espírito Santo, besides showcasing to the world the qualitative potential of the coffees produced there.

We celebrate this milestone with you, who join us in this edition and help us bring the history and legacy of so many producers to the world!

From the entire Bourbon team, our heartfelt thanks.

Cheers.