SanCoffee is comprised of over 20 fazendas (estates), many of whom are well known in their own right; often placing in the Brazil Cup of Excellence. We’re proud to have a long history with this co-operative, stretching back to 2012! Coffee from their member estates supplies the backbone of some well-loved house blends, as well as some bangin’ lots both as single varietals and experimental processing types.

Santo Antonio Estates

This is a blend of member’s coffee and forms the tasty base of our Crompton Road blend. Ultra reliable and consistent, this blend is created each year for us to hit a certain flavour profile from SanCoffee’s base of producers/members. You know how we have house blends that aim to hit a taste profile all year round, regardless off the different origins that go into it? Similar concept!

Fazenda Samambaia

Both gorgeously kept and historic, Henrique Cambraia is the family owner operator of this estate. Heneique is certainly a busy man as he is also the president of the SanCoffee group! As Samambaia processes all their own lots, it is the central hub from which many experimental lots are produced including many of the lots we have featured both as Limited Release and at MICE events.

Bom Jardim Estate

Owner Josué Pereira Figueiredo graduated as an agronomist at just 25 years old back in the early 70’s! Being closely involved as a researcher with Brazilian institutes to evaluate the performance of coffee varieties on-farm, he establish Bom Jardim and put that academic knowledge to work in practice, planting out his estate with a wide array of coffee trees. Josué’s son, Lucas Pereira Figueiredo, now joins his father in managing the 230ha of coffee farming, the preservation of 154ha surrounding the farm, and supporting the 30+ farmers who work on this estate.

The Story So Far...

Delicious coffees with positive impact.

A collection of estates around Santo Antônio do Amparo join forces for sophisticated Brazilian coffee farming. With their own lab, warehouse and dry mill, the partnership of these estates is all set to deliver quality at scale! Around the small town of Santo Antônio do Amparo in Brazil’s southeast, the rolling hills and plateaus are home to a collection of beautifully organised estates. They’ve gathered together under the banner of B Corp-certified, SanCoffee Co-operative to release coffees that benefit from the collective experience of the already sophisticated Brazilian coffee industry. Their central lab, staffed by Q Graders, ensures the quality and volume of their naturally processed coffee for all of their fans. Rich and satisfying, this coffee is a cornerstone for some great espresso!
From one of our longest-standing relationships comes this beautifully satisfying Brazilian coffee from the Cambraia family. Managing the family estate, established in the 19th century, Henrique Dias Cambraia is passionate about his specialty coffee. Five Senses has a long history with Fazenda Samambaia in the gentle hills of Sul de Minas, Brazil. The estate is overseen by Henrique Cambraia who is focused on quality along with socially responsible and environmentally sustainable farming. The Yellow Topázio is a cross between Mundo Nuvo and Red Catuaí, is not commonly seen in Australia and has been naturally processed on patios at 1200 MASL. A great example of the consistently satisfying flavours that make Brazilian coffees such a cornerstone of great espresso around the world.
Establishing his estate in 1972, Josué Pereira Figueiredo is Brazilian coffee expertise at its best. The SanCoffee collective, one of Five Senses’ longest relationships, oversees an impressively consistent and sophisticated coffee community. Growing up amongst coffee fields, Josué Pereira Figueiredo had his eyes on farming from an early age and established Bom Jardim Estate in 1972 at just 26 years old! Bom Jardim has a vast, sprawling 230 hectares of orchard-like rows of trees surrounded by 154 hectares of preservation. This lot is a great example of the quality-at-scale that has made Brazil the world’s leading producer of Arabica. Ripening a bright yellow, this Catucaí varietal goes through the pulped natural process delivering a rich, balanced cup.