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Sao Matheus

Sao Matheus

Lucas has expertly processed this lot through a 98 hour fermentation in sealed tanks, initiated by selected yeast: ripe fruit & a creamy texture.

£17.00
£17.00
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Volume

Character

We taste citrus acidity and ripe fruits.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Expertly processed.

Lucas Velloso do Nascimento, known as Betinho, represents the second generation of a family closely tied to the development of coffee production in Patrocínio.

He succeeded his father, Mário Alves do Nascimento, who began the family’s work in the 1940s, continuing a lineage shaped by long-term dedication to the land.

At Fazenda São Bernardo, the approach centres on consistency, quality and careful refinement of both process and infrastructure. Investment in technology has played an important role in supporting this, helping to maintain a reliable and continuous supply of coffee.

The Producer

With the involvement of younger generations, there has been a gradual shift towards specialty production, bringing a renewed focus on quality and on coffees that reflect both place and process.

Cherries were selectively hand harvested at peak ripeness and pulped shortly after picking. The coffee was then transferred into sealed tanks, where a measured introduction of yeast initiated fermentation.

In this fully anaerobic environment, the process unfolded slowly over 98 hours, allowing for a controlled and expressive development of flavour.

After fermentation, the coffee was moved to drying patios and turned regularly over 18 days to ensure even and consistent drying.

  • Production Data

    Produced by Lucas Velloso
    Region - Cerrado
    Grown at 900 - 1000 masl
    Varietal - Yellow Bourbon
    Harvest - September 2025
    Process - Induced Fermentation

  • Induced Fermentation

    Ripe cherries are carefully sorted before undergoing a controlled fermentation process. Variables such as time, temperature, and oxygen exposure are managed to influence microbial activity.

    During fermentation, microorganisms break down sugars and mucilage surrounding the bean. The duration and conditions of fermentation vary depending on the desired processing approach.

    The coffee is then dried until the desired moisture level is reached.

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