Starmaya Santuario Sul

Fazenda Santuário Sul was founded in 2015 by Luiz Paulo Dias Pereira. The project’s goal is to bring a global perspective to Brazilian coffee growing, exploring new profiles of traditional Brazilian coffees while experimenting with over 30 exotic varieties — including this innovative Starmaya.

Thanks to its forward-thinking farming and processing practices, the farm has set trends ahead of the market and gained recognition at Brazil’s prestigious Cup of Excellence competition.

Starmaya is a unique coffee variety, the result of a natural cross between Marsellesa (a resilient Sarchimor hybrid known for its aromatic quality) and CIR-SM01, a sterile male plant that doesn’t produce pollen. This specific breeding method allowed for precise hybridization, giving birth to the remarkable Starmaya.

About the process: Fermentation begins with handpicking perfectly ripe cherries with a high sugar content (22–24 °Brix). The cherries are left unpeeled and placed in sealed tanks, where they ferment anaerobically for 72 hours. After fermentation, the coffee is carefully dried on raised beds under UV protection for 30–40 days, until it reaches stable moisture levels of 11.5–12%. This meticulous process brings out deep sweetness, expressive fruit notes, and complexity in the cup.

Notes: Tropical fruits - Blackcurrant - Dark Chocolate