Vania Fernandes - Brazil - Natural

Region: Campo das Vertentes

Processing: Natural

Varietal: Yellow Catucaí

Importer: Algrano

Exporter: Sancoffee

Price Paid: €9.0140 EUR / kg + Shipping €0.39/kg

FOB: €8.0527 EUR / kg

Tastes Like: Milk Chocolate, Cloves, Cinnamon, Stewed Fruit

2025 is our fifth year working with Sancoffee. Founded in 2000, Sancoffee is a B-Corp certified specialty coffee cooperative based in Campo das Vertentes, Minas Gerais, Brazil. It unites 20 farms and supports 350 smaller non-member farms, emphasizing direct relationships and positive impact. Committed to sustainability, Sancoffee aims to improve lives and protect the environment through specialty coffee. Guided by the UN Sustainable Development Goals, its mission is to cultivate relationships, build trust, and promote prosperity while serving as a platform for continuous evolution in the specialty coffee industry.

The group Nascentes was founded to celebrate the often-unheralded work that women do in all areas of the coffee industry. The first steps of the project involved several meetings with women in different producer association groups to better understand their challenges and what they needed to achieve more equitable outcomes in the industry. The name Nascentes comes from the Portuguese word for “spring”, “source”, or starting point. 

2022 was the first harvest that Nascentes officially produced coffee as a collective. They have marketed and exported this coffee with Sancoffee. They share knowledge through regular peer-to-peer workshops and receive trusted feedback on the coffees. 

Some words from Nascentes:

"Women united are as powerful as the confluence of waters!

Nascentes was born from the strength of women coffee growers in Campo das Vertentes. Inspired by the water springs that turn into rivers and create some of the greatest water basins in Brazil, these women have gathered in their diversity to better showcase their essential work within coffee.” 

Vania Fernandez is a naturally processed coffee. The cherries are primarily machine-harvested, adjusting for different ripeness stages to maximise ripe cherry collection. They are then sent directly to paved drying patios and spread in thin layers for optimal sun exposure, the beans dry quickly, preserving a rich chocolaty and nutty profile. Once they reach about 20% moisture, they are transferred to mechanical dryers set at 35-40°C, ensuring a controlled drying curve for uniform moisture content and consistency.

We taste rich milk chocolate and wintery spices as well as hints of wine and stewed fruits from the natural processing.