Brazil is one of the few countries producing two species of coffee: coffea arabica or arabica coffee and coffea canephora or robusta coffee.
Arabica coffee, originally from the East, is of better quality. It has a more refined aroma and stronger flavor. The arabica plants are more sensitive and demanding in terms of the type of soil and climate they need, requiring a range of agricultural treatment procedures and plant care, as well as fertile soil. They adapt well to altitudes of roughly 1,000 meters and mild temperature (they do not do well at temperatures higher than 30º C).
Robusta coffee, originally from Africa, is a sturdier variety. It lacks the varied and refined flavors of arabica coffee, but it has twice as much caffeine (1.2% in arabica coffee and 2.4% in robusta coffee).
Robusta coffee trees can adapt to low altitudes and can stand high temperatures and humid regions.

Arabica coffee can yield different kinds of beverages:

Strictly soft	Very mild flavor, clearly sweetish flavor, very pleasant
Soft	Mild flavor, pleasant and sweetish
Hard	Slightly acid and astringent, pleasant
Riada	Slightly chemical flavor, reminiscent of iodine
Rio	Stronger flavor than the Riada variety
Rio zone	Combining the strong chemical flavor of both the Riada and Rio varieties

The differences above explain why arabica coffees are more expensive and more highly regarded than the robusta varieties.
The key condition for producing special coffees is employing only arabica coffees classified as strictly soft.
The South of the state of Minas Gerais, around the area of the Mantiqueira hills, is the most traditional fine coffee producing region in Brazil.
The coffee beans used in the ARTE CAFÉ blend are solely of the arabica variety and come from the Fazenda São Gabriel Plantation, in the municipality of Guaxupé, in the south of the state of Minas Gerais.
The plantation’s altitude, more than 1,000 meters above sea level, coupled with the fertile land and the clearly defined seasons of the year make this a perfect area for producing coffees with special attributes.
The ARTE CAFÉ blend, made entirely with arabica coffee, is exclusive and unique. It has a rich aroma and an intense and sweetish flavor. The beverage it produces, full-bodied, creamy, with a smooth texture and a lasting and clear aftertaste, reveals that its blend is perfect for pleasing the palate of coffee lovers.

The entire production process, from the selection of the seeds to the finished packaged product, is carried out with care and dedication, in order to ensure the consumer’s satisfaction.

The first stage, which is essentially agricultural, consists of:
- Choosing the varieties;
- Forming the actual seedlings;
- Implementing the plantation;
- Carrying out the necessary treatments;
- Harvesting the crop.

The second stage is of a semi-industrial nature:
- Washing and separating the fruit;
- Removing the fruit pulp;
- Pre-drying the coffee-beans on the plantation yard;
- Completing the drying process in appropriate drying equipment;
- Processing;
- Warehousing.

The third stage consists of:
- Classification;
- Ventilation;
- Selection and elimination of unsuitable beans;
- Revision;
- Roasting blend preparation.

The fourth stage is eminently industrial:
- Roasting;
- Grinding;
- Packaging;
- Quality control;
- Shipping.

The ARTE CAFÉ packaging process includes injection of nitrogen (controlled atmosphere), which protects the product from contamination and ensures it does not oxidize.

ARTE CAFÉ has an exclusive flavor because it is UNIQUE. It was planned for limited production. All the coffee beans used have the same origin and were obtained through the same method. It has the same connotations as fine wines. It comes from a demarcated region.

Everyone who is involved in the production process of ARTE CAFÉ is trained and is given incentives for good performance, in addition to taking part in a program for improving each specific stage of production:
- Agricultural treatments applied to the plantations, to ensure the health of the coffee trees and consequently a uniform ripening of the fruit.
- Manual harvesting into cloth containers, avoiding any contact with the ground.
- The stage at which there is the greatest risk of contamination and fermentation is wet processing. Therefore, the objective is to reduce as much as possible the time span between the arrival of the beans from the plantation and the storage of the dry product in the coffee warehouses.
- The system for turning the coffee in the plantation yard for drying purposes involves a rotating spreader whose frequency of rotation can be regulated according to the type of coffee. The system produces surprising results, drying time being reduced by as much as 50%.

- Small dryers, in order to properly handle the complementary drying process of small lots.
- High standards of hygiene and protection in the areas where manipulation and storage take place.
- The preparation of the lots for blending is judiciously carried out at each stage and is manually reviewed to ensure that there are no deviations from the defined standards.
- Roasting is carried out in small lots using a slow process.

Our commitment is not merely the production of special coffees.
We are equally involved in training and preparing the best land workers.
Our community is served by a government school operating in the morning, afternoon and evening and also has permanent access to the Social Assistance System (SAS) of the local city council; housing meets all comfort requirements.
There is an incentive program for the children of workers to attend technical schools or colleges; funds are made available to cover all the cost of the requisite school materials.
”Fairs” are held on a regular basis, based on donations; in addition to providing opportunities for the associated workers to buy goods at symbolic prices, they also generate funds that are earmarked for three events that primarily target the workers’ children:
- Easter
- Children’s Week
- Christmas A library is in the initial stages of being set up.