Fazenda Santa Cecilia has a long history of production which began back in 1767 with the production of coffee, sugar and cachaça. The coffee remains today and 22 hectares of Atlantic forest that the family strive to maintain and protect the history of the farm. The farm also has an old mansion currently undergoing a renovation to maintain the charm and identity of the farm. There are a team of 18 employees who live on the farm with their families during the year. The farm has patios, a rotational dryer and a washing facility for floating and separating cherry upon delivery at the mill. The harvest is 70% mechanised and 30% manual during the season.
Once harvested and floated to separate out the different quality of cherry, the coffee is then placed on the patios for 7 days and rotated regularly until the moisture reaches 15%. After this it then goes to the rotational driers which are monitored not to exceed 40 degrees heat, to ensure the coffee dries evenly over the next 3 days. Once dried it is left to rest before being placed In silos to rest prior to milling.