love and care for every coffee

PROCESSING Know our method

It all begins with a rigorous selection of the coffee seeds. They are selected, planted and kept in special nurseries where seedlings will sprout. The plants undergo several steps of growth and when they present from four to six pairs of leaves on their branches, they are taken to soils where the crops will be kept.

Mantissa Form is located in a privileged region that produces arabica coffee of high quality. It comprises an area of 208 ha, out of which 160 ha are coffee crops, where mainly we farm the Yellow Bourbon, Red Catuaí, Yellow Catuaí, Yellow Catucaí, Mundo Novo, Obatã, Arara and Icatu varieties. And there is also our bank of varieties (45 in total) to identify the varieties that best develop in our terroir. Our average production per year amounts to 8,000 sacks.

The coffee harvesting is rigorously carried out by trained labor in scheduled periods, when the fruit is in its plenitude and all its sugars are already developed. Our farm performs manual and mechanic harvesting.

Our Farm performs different post-harvesting processes in order to meet our most demanding clients' demands and the market's needs. Peeled Cereja, natural and lots of fermented coffee are some of our farm's main processes. After the coffees are harvested and only sorted out in the washer and/or also pulped, coffee beans are taken to rest under the sun on conventional yards and/or on suspended yards (with an ideal angle of inclination, air circulation in every direction and greater utilization of the solar radiation) where they rest until they reach 11% of humidity (considering ideal levels).

In this stage, we prove the result of all the work in the crops and in the yard. All the lots are physically and sensorially analyzed by our Q-Graders. Thus, we manage to track, report and direct every lot of coffee.

The lots are reprocessed and stored in a clean, ventilated place, in accordance with all certifications restrictions. They are preserved in high barrier packages in order to keep the quality and preserve their sensorial characteristics.



The Natural process is a method that came from Ethiopia. It is also known as dry processing, and consists of spreading the grains throughout a yard, so they are exposed to the sun. Throughout the exposure, the coffees are handled several times for the drying to be uniform.

The grains undergo a washer in advance. Specifically, the drier fruit and the ones that lost humidity on the plant float and are sorted from the green and cereja grains. The "floating natural" ones are submitted to drying, the green ones with an astringent characteristic are removed, and the cereja grains go the yard.



In this process, the green and cereja fruit are submitted to the peeler. This equipment is composed of cylinders with holes, through which the cereja grains (the bigger grains) pass and the green ones (the smaller grains) are kept.

Throughout the process, the cereja fruit naturally loses their peel. The mucilage remains on the parchment and the coffee is submitted to the tanks for the aqueous fermentation called degumming. That gum can be taken from the fermented coffee through mucilage remover machines. After that process, the coffee is sent to dry.



In this process, the coffees are not sent for drying. They are allocated in water pools where they remain for a period of time spanning from 12 to 48 hours. That period is essential because that's when the fermentation and the mucilage removal occur. Thus, the fruit is sent for drying keeping only the parchment.

The washed coffees depend on the absorption of sugars and natural nutrients during the growth cycle so they can present characteristics such as floral, fruit and acid notes on the beverage. This process enhances the originality of the grain as no other method. Thus, special coffees are washed.

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Phone: +55 35 3715-2773
Fax: +55 35 3715-2773