Brazil Josdair Sandi (Natural) Espresso

Great flavour intensity, with upfront tropical fruit sweetness and juicy sultanas. A creamy hazelnut body leads to a smooth chocolate finish.

  • Info

    For close to a century, the Oliveira Sandi family has dedicated itself to the cultivation of high quality coffee. Begun by the patriarch, Vicente Garcia de Oliveira, Sítio Santo Antônio is now in the third generation of the family, with operations overseen by Josdair Vicente Sandi. Since the beginning, the Sandi family has been dedicated to quality across all facets of the production process; from using the correct soils, to variety choice, to harvesting and processing practices.

    In 2012, Sítio Santo Antônio gained international recognition after achieving first place in the Cup of Excellence Brazil Late Harvest. In 2015, the Sandi family placed 10th in the Cup of Excellence Brazil Naturals.


    The ripe cherries are handpicked over cloths, sorted for defects and, finally, spread in fine layers on concrete drying patios. Every 20 minutes the coffee is manually raked to avoid any over fermentation of the fruits. In the afternoon, the coffee is piled and covered with a tarp to prevent it from getting wet from dew or overnight rain. During the drying stage, samples are regularly taken to check the moisture levels.

    Once desired levels have been reached, the coffee rested in a dark environment and delivered to the COCARIVE warehouses, where grading, commercialisation and export processing is completed. COCARIVE is a fantastic organisation, providing guidance to its members along all parts of the production chain including cultivation, machinery and storage.

  • Technical Details
    • Farm: Sitio Santo Antônio
    • Producer: Josdair Vicente Sandi
    • Processing: Natural
    • Varieties: Yellow Catuai
    • Harvest: 2017
    • Altitude: 1300 masl
    • Region: Conceição das Pedras, Minas Gerais
  • Espresso Recipe
    • 19.8g

      ground coffee dose

    • 26

      seconds brew time

    • 45g

      espresso shot yield

    • 94º

      brew temperature

    Our espresso recipes are developed on a La Marzoco Linea PB, using a Victoria Arduino Mythos One grinder. We encourage you to play around to meet your personal tastes and equipment setup.

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