Flavors of Origin
The flavor of Brazilianess in every grain
The flavor of Brazilianess in every grain
The flavor of Brazilianess in every grain
A coffee that translates the Brazilian soul: intense, welcoming, and unforgettable.
A coffee that translates the Brazilian soul: intense, welcoming, and unforgettable.
A coffee that translates the Brazilian soul: intense, welcoming, and unforgettable.
Value Proposition
The expression of origin coffee. Refined in the soil, revealed in the cup.
The expression of origin coffee. Refined in the soil, revealed in the cup.
The expression of origin coffee. Refined in the soil, revealed in the cup.
A Sabores de Origem is the brand of specialty coffees from the Diamante Cafés Group, created to bring to the end consumer the authenticity, the history, and the flavor of coffee cultivated in the Matas de Minas.
Each bean carries identity, care, and excellence, resulting in sophisticated coffees that value origin, celebrate Brazilian terroir, and awaken unique sensory experiences.
A Sabores de Origem is the brand of specialty coffees from the Diamante Cafés Group, created to bring to the end consumer the authenticity, the history, and the flavor of coffee cultivated in the Matas de Minas.
Each bean carries identity, care, and excellence, resulting in sophisticated coffees that value origin, celebrate Brazilian terroir, and awaken unique sensory experiences.
A Sabores de Origem is the brand of specialty coffees from the Diamante Cafés Group, created to bring to the end consumer the authenticity, the history, and the flavor of coffee cultivated in the Matas de Minas.
Each bean carries identity, care, and excellence, resulting in sophisticated coffees that value origin, celebrate Brazilian terroir, and awaken unique sensory experiences.
Sophistication
Much more than a drink, we deliver a complete sensory experience. From visual curation to aromatic complexity, every detail is refined for discerning palates that appreciate the best of Brazilian coffee.
Exclusivity
We work with limited batches and rare selections from the best mining regions. We ensure that each cup offers distinct sensory notes, providing a flavor that cannot be found on ordinary shelves.
Sustainability
Respect for the land and for people. Our coffees are the result of conscious agriculture that values local producers and preserves the ecosystem of the Matas de Minas and Caparaó for future generations.
The Selection of Origin Flavors
Discover the beans that embody the excellence of the Matas de Minas.
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).
Berry cheesecake
Notes: Red fruit jelly, rapadura, and wine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó - MG).
Sweet Cocoa
Notes: Chocolate, caramel, and rapadura. Variety: Red and yellow Catucaí. Process: Pulped. Altitude: 1100 m (Manhumirim - MG).
Sweet Caramel
Notes: Sweetened condensed milk, caramel, and brown sugar. Variety: Catucaí red and yellow. Process: Pulped. Altitude: 1300 m (Luisburgo, MG).
Moka
Notes: Rapadura, caramel, and orange blossom. Variety: Catucaí 785 red. Process: Natural. Altitude: 1050 m (Sítio Manhuaçuzinho, MG).
Tropical Paradise
Notes: Guava, passion fruit, strawberry, and tangerine. Variety: Catucaí 785 red. Process: Natural with Anaerobic Fermentation. Altitude: 1100 m (Caparaó, MG).
Honey and Jasmine
Notes: Honey, jasmine, and lemongrass. Variety: Catucaí 785 red. Process: Decaffeinated Black Honey. Altitude: 1200 m (Caparaó, MG).