Coffee Canopus ANA

Jean Vilhena is the owner of the Santa Monica farm and comes from a family with more than 100 años of experience producing coffee. A family that has always had a modern vision and has opted for advances in its facilities for the production of its coffees. Jean was born into a family with a great coffee growing tradition and a centennial history.According to Jean, his coffee history began in heaven because as a Catholic he believes that God chooses us all for a purpose in life and his was and is to be a coffee grower. In 1994, when Jean was 18 years old, he had to decide between leaving to work outside his hometown or staying and starting to work with his father on the farms. Jean decided to stay and start working, combining his work with courses and studies on coffee growing. Together with his father, he began to learn about the basic tasks of the farm and little by little he began to work and apply new technologies in the production of coffee at the Santa Monica farm. The Farm Santa Monica is located in a privileged place in the region of Alta Mogiana, the microclimate and the altitude of the area. that are on their land are fpositive stakeholders for the optimal development of their coffee plants and for the production of specialty coffees. Jean has achieved many of his goals in his professional career. after years of work and training and many more, the Farm Santa Monica is always in constant evolution.The company’s goal is to improve so that the Cherry from its coffee trees reaches the consumers’ cups with the highest possible quality, always with the respect that coffee production deserves. Today the farm has 10,000 square meters of African beds and one of the most modern facilities in Brazil, and has not used chemical insecticides for six años and has not used glyphosate – a herbicide – for three años, thus seeking an increasingly sustainable coffee growing. The Santa Monica farm has very clear values regarding the production of its specialty coffees, one of which is to be an example and reference for new coffee growers. They have concerns, always looking for a much more sustainable and organic coffee growing, taking care first of all of the base, their soil, so that the tradition of coffee cultivation will transcend generation after generation.