The Producer at Santo Ambrosio - Paulo Mengali - has earned a position as one of the most respected producers in Divinolandia through his and experimental approach and consistent quality.
His coffee is sun dried on patios overlooked by small chapel at an altitude od 1180m. The cool, dry climate conditions during harvest have a significant impact on the quality of Paulo’s coffee. These specific conditions produce a natural coffee that is dried slowly and evenly directly on concrete terrace. No mechanical drying is used which, while slower, keeps sweetness in the coffee and creates a more stable green coffee.
This tradional, low tech style of production has remainied unchanged from more that 150 years ever since the founding Italian families choose this beauitful corner of Brazil to call home.