Brazil Fazenda Samabaia

Born and raised in the Bateia community, Elizelto comes from the Fávero family, one of the first families to settle in the Bateia region, around 1912. His grandparents, Italian immigrants, set down roots on the slopes of the region's stone mountains where they made their home. The family's history of growing coffee began with Elizelto's father, Mr. Almir Fávero. Until then, the family grew few coffee trees for their own consumption. Mr. Almir, a man ahead of his time, saw potential in the property for cultivation and decided to invest in coffee growing. The gamble paid off very well, and Mr. Almir could raise his family with the money from coffee growing. Since then, Elizelto and his two brothers have followed in their father's footsteps and today manage the property together.

 In 2016 the property began its transition from traditional coffee to specialty coffee production. The property is located in an excellent terroir for the production of special lots: altitudes between 900 and 1,100 meters, excellent precipitation rates throughout the year, and the care of selective harvesting and post-processing carried out by the producer has surprised every year in terms of quality. Some trophies have already been won by the coffees produced on the site, with the most recent of them in 2021 in the quality contest promoted by Bourbon Specialty Coffees in the region. Elizelto came in 6th place in the award with a microlot of the Catuai variety, which scored 89.25 points.

The first coffee plants were reportedly brought in the relatively early 18th century, spreading from the northern state of Pará in 1727 all the way down to Rio de Janerio within 50 years. Brazil is one of the two biggest producers of coffee on yearly basis, together with Columbia.

Espirito Santo is one of the smallest regions of Brazil. It is bordered by the Atlantic Ocean to the east and the Serra Chibata
mountain range to the west. Relative to the rest of Brazil, this area is very quality-focused. Producers operate on 5-20 hectares
in steep hills, hand-picking their coffee. The rains incoming from the coast cause cherries to mature slowly extending the
harvest period much later into the year than in the rest of Brazil, resulting in a high concentration of microlots.

Brazilian Naturals are picked either selectively by hand or strip-picked by hand or mechanically for more commercial quality.

Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and mouthfeel. The coffees are de-pulped and then dried in their remaining mucilage for a period of up to two weeks. Patios are the most common drying surfaces.

Brazilian microlots are a relatively new entry into the world of specialty coffee, compared to larger-scale farming operations that are common in the country. Microlots are typically either a small selection of specialized coffee, that is kept separate from the total volume a single estate produces, or they are sourced from the many smallholder producers (10–30 hectares).

Catucai is a cross between Icatu and Catuai, existing in yellow and red form. It is a hardy variety resistant to leaf rust and characterised by vigorous growth and high productivity. Yellow and red Catucai are small in statue, with red Catucai being slightly taller. This hybrid was made in 1988 by researchers at the then Brazilian Coffee Institute (IBC) and was created to be coffee rust resistant and requiring less water than other varieties. Catucai is also known for its high productivity.