Carlos Sergio

Select roast profile (Drip or Espresso) based on your brew method. Carlos Sérgio Sanglard began growing coffee in 1988, with a vision to focus on specialty coffee and organic, sustainable practices that were uncommon in Brazil at the time. He put special care into quality-focused techniques for pulping, fermentation, and drying, and by 2003 began placing in or winning Cup of Excellence competitions. His farm, Serra do Boné (“saw tooth”, after a prominent rock feature), has since grown into an 87-hectare estate that stands as a monument to the pioneering vision of specialty coffee led by Carlos and other producers in Brazil. Look for notes of rum raisin, graham cracker, and dark chocolate in the cup.