Soil and climate in Cuesta Paulista favor the production of Arabica coffees with high aromatic complexity Pelosini Café/Disclosure Anyone who walks along the rows of Arabica coffee in Cuesta may not imagine the size of the final destination of those beans. There, on the soil that consolidated the Center-West of São Paulo as one of the main hubs for high-quality artisanal products in the country — appearing alongside award-winning cheeses, fine wines, olive oils and still cachaças —, one of the most respected coffees in Brazil was born. Café Pelosini, run by businesswoman Dani Pelosini, transformed the family agricultural tradition into a brand of sustainability and flavor. The most striking proof of this success crossed national borders and arrived, on two occasions, in New York. The brand was honored with the Ernesto Illy International Coffee Award. The award ceremony, which took place at the UN headquarters, annually evaluates the best Arabica coffee producers in the world under strict quality criteria and, fundamentally, sustainable cultivation. At the head of the brand, businesswoman Daniella Pelosini celebrates the international validation of sustainable coffee from the Pelosini region Café/ Disclosure On another occasion, this time in Rome, at Palazzo Colonna, the coffee cultivated with such care in the Cuesta region was also awarded. Businesswoman Daniella Pelosini comments, very proudly, about these awards. "Seeing our work born in Cuesta being celebrated internationally is an immense pride, but also a validation that sustainability and high technical quality need to go hand in hand", comments Daniella Pelosini. Process technology and surgical post-harvest guarantee the same standard of acidity and sweetness crop after crop Pelosini Café/Disclosure The science of consistency: repeating excellence In the world of specialty coffees, reaching the top once is a remarkable feat; sticking with it year after year is a science. For Pelosini, the true level of prominence in the national market was not achieved by luck, but by the obsession with repeating positive results. This consistency from harvest to harvest has transformed Café Pelosini into a reference for baristas, experts and demanding consumers throughout Brazil. The secret for the grain to maintain the same complex pattern of sweetness, acidity and aroma that enchanted the judges in New York lies in post-harvest surgical management, respect for Cuesta and continuous investment in process technology. With employees with more than 30 years of history, the brand focuses on the well-being of those who carry out selective manual harvesting Pelosini Café/Disclosure The real ingredient: people If the geography of Cuesta Paulista provides perfect climatic conditions and awards bring recognition, the engine that makes the farm's gears turn has a name, surname and a lot of stories to tell. For Daniella, the brand's biggest investment was never in machinery, but in people. The company stands out in modern agribusiness for a rare indicator: the longevity of its team. Some of the farm's employees have been with the company for over 30 years. They are professionals who have seen the transition from traditional farming to the specialty coffee market and who know every inch of land like the back of their hand. Caring, empowering and valuing people is the pillar that supports the brand. The attentive look of the employee who carries out the selective harvesting — picking only the fruits at the perfect point of ripeness — is the same look that ensures that the name of Cuesta Paulista continues to shine on international stages. After all, for Pelosini, the best coffee in Brazil is only made when those who take care of the land also feel cared for.