Serra Pedra, exceptional natural coffee from Brazil. Antonio Osvaldo Arantes Junior, owner and producer, says that the secret of the quality of his grains does not come from magic, but from his knowledge and good practice. First training to be an agronomist, he quickly became a coffee producer. As he has always grown up on coffee plantations, he knows all the good practices of the trade. For him, changing functions did not disturb him at all. Antonio never ceases to say that the Ilicinea department has everything to produce excellent coffee and that, moreover, this sub-region should serve as a lesson and training for all those who wish to start producing coffee. Antonio Microlot Natural grade coffee is produced in the heart of the Serra Pedra farm. The main variety is Catuai. Antonio’s farm is more than 1,110 meters above sea level. He produces on an area of ​​20 hectares in the beautiful region of Sul de Minas, which allows him to live from the culture of coffee. What is specialty coffee? Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.  What is the Score? The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee". Specialty coffee score classes Ø   80+: very good coffees Ø   85+: The excellence of the specialty  88+: The Grand Cru, the Rare