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Sítio Baixadão - Specialty Coffee


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Brand: Brazuca Coffee
Roast: light
Flavor Profile: honey, caramel, chocolate
Variety: Acaiá
Origin: Mantiqueira de Minas, MG-Brazil
Suitable for: filter | pour over
Available as: beans, filter and espresso grind


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Sitio Baixadão - Brazilian Specialty Coffee

• Craft roasted daily in our coffee roaster in Amsterdam
• Shipped super fresh the same day via Postnl
• Top quality Brazilian Specialty Coffee
• Free shipping within the Netherlands from € 30,- 


Recommended brewing method: AeroPress

Dosage: 15 grams medium-fine ground
Water: 200 ml at 90 degrees
Extraction time: 2,5 min 

A coffee with character that demands respect. Blackberries, cherries, caramel and honeycomb over soft chocolate and black tea. The fruit notes shine through in this unwashed coffee with impressive attributes such as sweetness, balance and a silky mouthfeel. A soft honeysuckle and peach linger in the finish and as the cup cools. 

COFFEE FARMER: Helisson Afonso da Silva
REGION: Mantiqueira de Minas, Stad: Cristina
LAND: Brazil
HEIGHT: 1300 meter


Acaiá is a selected cultivar of Mundo Novo, mainly found in Brazil, where it was first distributed in the late 1970s. It has larger coffee beans, usually a screen size of 17/18, and this lot was harvested on May 14. Drying took 27 days under the roof of the greenhouse on the top terrace.



Sítio Baixadão is located in the Mantiqueira de Minas - one of the most awarded regions in Brazil. In 2011, it applied for recognition as a Geographical Indication (IG), in the Modality Indication of Origin (PGI) because of its worldwide reputation for producing Specialty Coffee of high quality and a unique profile. This year it will finally be awarded in full.

This coffee is grown on the Baixadão farm (awarded the highest ever Cup of Excellence score in any country in 2015), owned by Sebastião Afonso Da Silva of the Afonso family, who, along with his son, siblings, also take care of the SantaIzabel, Santa Terezinha, Santa Martina and São Sebastião farms.

Sebastião Afonso da Silva grew up in rice farming and started with an idea to increase his and his family's income. The farm only got one hectare in 1996 and is now 350 hectares in total with 80 hectares under coffee and 80 hectares under forest. The farm uses a zero-cropping methodology with 35% of the farm being subject to this process at any given time.

Zero cropping occurs after harvesting is complete. The tree is stubby or skeletal - all productive branches are removed, but the root system and trunk remain intact. The following year, the tree expends all of its energy regrowing branches, resulting in fully grown branches the following year. This means that there is no production for a whole year. The new tree will produce much more coffee cherries over the next few years, smoothing the on/off cycle (as well as the fallow year) and giving a much more consistent output on the farm.

In any normal year, they can harvest until the last day of December. The altitude is very high for Brazil, rising to more than 1300 meters above sea level, which means that the ripening is slower and the harvest is a little more spread out. Of these later lots, they have achieved - twice - the highest ever Cup of Excellence score of any country at 95.18 in 2015.


250gr, 1000gr


Coffee Beans, Filter Grind, Espresso Grind

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