Cambraia Cafés


  • Português do Brasil
  • English


Tradition and Technology

With a long term tradition in growing and selecting coffees, the Family runs its own farms and roasting plant located in Santo Antonio do Amparo, South of Minas Gerais – Brazil. The attention to production process begins on beans selection and is extended until packaging.  The plant is capable of producing highly selected micro lots as well as large ones by using the latest technologies in order to obtain the best final product.

Cambraia Coffees  are selected, roasted and packaged under the Italian “Fresco System“  which allows  fast packaging,   preserving  the products quality by using  degassing valves and nitrogen controlled atmosphere inside the bags. This process reduces the internal level of oxygen to less than 1%, avoiding oxidation, keeping an amazing flavor and freshness, during shelf life.

Cooperation, Sustainability and Certifications

Cambraia Coffees is part of a Cooperative of Coffee growers – Sancoffee – which congregates 20 farms, all in the same micro region under ideal altitude, soil and weather, the most desired elements for fine coffees production.

Focused on sustainability, Cambraia Coffees is engaged on many certification programmes, from the fields to industrial process, among them:  BSCA, UTZ, Rain Forest Alliance, Fairtrade, BRC Food Safety (HACCP), Kosher Certification, Organic BCS (UE/NOP) and others.

Cambraia Coffees pays extreme attention to process control, quality and volume consistency in order to bring our customers the best coffees from the fields to cups.

Veja também / See also:


The history of coffee

The history of coffee goes at least as far back as the thirteenth century. The story of Kaldi, the 9th-century Ethiopian goat herder who discovered coffee, did not appear in writing until 1671 AD and is probably apocryphal. From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas. Leia mais »