A Legacy of Quality
Meet Hélcio Carneiro Pinto, a true pioneer of Brazilian specialty coffee. Hélcio’s
journey began decades ago, working alongside his mother before taking the reins of
Fazenda Santa Lúcia in 1976. Back then, “quality” wasn’t the buzzword it is today,
but Hélcio saw the potential in his land.
In the 90s, he became a founding member of Aprocam, a group of visionary farmers
who partnered with scientists to unlock the secrets of their soil. Hélcio was one of
the first in the region to adopt the Pulped Natural method, a technique that balances
the body of a natural process with the clean acidity of a washed coffee.
“Nowadays, his name and his farm are known in every corner of the specialty
coffee world—a testament to years of dedication and constant learning.”
What’s in the Cup?
Brazilian coffees are the backbone of a great espresso, and Fazenda Santa Lúcia is
no exception. Expect a creamy mouthfeel with rich notes of roasted hazelnuts,
caramel, and a smooth milk chocolate finish. Because it is grown at a slightly lower
altitude than our African coffees, it possesses a lower acidity, making it
incredibly approachable and sweet.
Best Brew Methods
This coffee is a total crowd-pleaser. If you love a classic, comforting cup, try it in a
French Press or as an Espresso. It cuts through milk beautifully, making it the
perfect base for your morning latte or flat white. For those who like to experiment, a
Moka Pot brew will intensify those nutty chocolate notes.
It’s the kind of coffee you can drink all day long.
Why We Love Brazilian Specialty
While Brazil is the world’s largest producer, farms like Fazenda Santa Lúcia remind us that quality is about people, not just scale. By supporting Hélcio, we are
supporting a legacy of innovation that ensures the future of the region remains bright, even as the climate and labor markets change.
