Topázio is a Brazilian cultivar developed by the Agronomic Institute of Campinas (IAC) as a cross of Mundo Novo and Catuaí. Known for its productivity and uniformity, it also brings a clarity that really shines here, contributing to the coffee’s soft fruit character and balance.
This coffee comes from the Pereira family at Fazenda Santa Clara in Conceição do Rio Verde, Minas Gerais, on the slopes of the Serra da Mantiqueira. Farming here stretches back generations, with the family’s roots in agriculture dating to the early 1900s. Today, the farm is run by Moacir Dias Pereira, his wife Alayde, and their wider family, all closely involved in continuing and evolving the work.
The farm sits between 930 and 1,050 masl and spans a large area, with a focus on both quality and careful processing. Cherries are harvested onto cloth to avoid contamination, then quickly transported for sorting. Each stage of processing is handled with intention, with careful drying and resting helping to stabilise the coffee and preserve clarity in the cup.
Alongside production, there is a strong focus on environmental responsibility, with native forest preserved and water sources carefully protected as part of the farm’s long-term approach to sustainability.
This coffee from Santa Clara is a reminder that Brazilian coffee doesn’t have to sit neatly in one lane. Alongside our staple Penny Rock, rooted in familiarity, this Topázio lot offers a more modern take on what Brazil can be.
