Brazil – Serra Dos Ciganos (zeiltransport)

Brazil – Serra Dos Ciganos

Tasting notes:
This Serra dos Ciganos coffee has a distinctive flavor profile, as you’d expect from our Brazilian coffees and as is characteristic of coffee from the Mogiana region. It has a light floral aroma with notes of marzipan and milk chocolate. The almond and chocolate notes carry through to the flavor, along with caramel and other nutty notes such as hazelnut and walnut.
Thanks to its low acidity, this coffee is particularly well suited to espresso (moka pot) and works beautifully in milk-based drinks such as cappuccino.

Specifications:
Origin: Brazil
State: Sao Paulo
Region: Mogiana
Terroir: Serra dos Ciganos
Species: Arabica
Variety: Red Catuai
Processing: Natural
Drying: 20 days on patios
Climate: Consistent temperatures around 20°C.
Altitude: 1,200–1,350 meters
Harvest period: May – September
Harvest method: Mechanical

Sustainable Coffee from Brazil, Transported by Sail

Our importer Belco transported the Serra dos Ciganos coffee to Europe by sail. This is part of the Fresh Coffee Clean Ocean (FCCO) initiative, a program that harnesses wind power for the transatlantic shipment of coffee. Instead of motorized cargo ships, the coffee is carried aboard modern sailing ships specially equipped for this purpose.

The coffee’s journey began in Santa Marta, Colombia, where the ship set sail with several cargoes, including this lot from Brazil. The ship eventually docked at the port of Le Havre, France, after which the coffee was distributed throughout Europe.

Facts about sail transport

• CO₂ emissions from this transport: approximately 13 grams per kilo of coffee shipped. By comparison, conventional freight transport on this route emits around 80 grams per kilo
• Sailing ship capacity: up to 940 tons of goods
• Noise emissions are low, causing less disruption to marine life during the crossing, which benefits marine wildlife such as whales.
• Energy independence: Using wind power reduces reliance on fossil fuels.

We believe it’s important, wherever possible, to choose partners who actively pursue sustainable alternatives throughout the supply chain. Initiatives like this enable us to offer coffee that is not only carefully produced, but also transported with consideration for the bean’s journey all the way to the cup.

Origin & Community

This coffee comes from the Serra dos Ciganos community in the Mogiana region, located on the border between the Brazilian states of São Paulo and Minas Gerais (municipality of Caconde). The name “Serra dos Ciganos” means “Gypsy Hill,” a historic campsite dating back to the 19th century. In 2008, the community partnered with Belco and FAF Coffees to launch an innovative coffee model focused on improving quality and sustainable production. In
partnership with João Hamilton dos Santos, they established a shared wet mill as part of the Bob‑O‑Link Project, including a Center for Coffee Excellence for training and knowledge sharing.

Sustainable Farming and the Bob‑O‑Link Project

In partnership with FAF Coffees, the Serra dos Ciganos community is working on environmentally friendly farming through the Bob‑O‑Link project, an initiative by Belco and FAF focused on regenerative coffee farming, ecological restoration, and quality improvement with respect for people and nature.
The farm achieved a High Nature Value (HNV) score of 2 out of 3. This means that:

• chemical pesticides and herbicides have been eliminated;
• biological solutions based on bacteria and fungi are used;
• active efforts are made to improve soil health and biodiversity.

This approach contributes to a healthier ecosystem and a more sustainable form of coffee production. More than fifty producers in regions such as Mogiana and Espírito Santo are now participating in the project.

Mogiana: A Historic Coffee Region

The Mogiana region in the state of São Paulo became an important coffee-growing area in the late 19th century, partly thanks to the construction of the “coffee railway.” Its hilly landscape, fertile soil, and stable climate provide ideal conditions for growing coffee. These conditions result in a full body, low acidity, and a sweet, nutty flavor typical of high-quality coffee from the region.