Sanglard Cafés Especiais: A Journey of Innovation and Tradition in Specialty Coffee

Located in the Serra do Brigadeiro, in Araponga (Minas Gerais, Brazil), Sanglard Cafés Especiais has become a global reference in specialty coffee. Today, it is led by Matheus Sanglard and his family.

Our team from Kukuza Agronegócio had the privilege of visiting the farm. We walked through the drying patios and listened firsthand to the historical exploits of a family that combines tradition, resilience, and innovation. This visit followed Matheus’s participation at the 7th Araponga Coffee Festival, where he shared the journey that led Sanglard to international recognition. This includes winning “Best Coffee in the World” at the Ernesto Illy International Coffee Award 2024 in New York.

A Legacy Rooted in Quality

The pursuit of excellence at Sanglard goes back decades. In 2003, Matheus’s father, Carlos Sérgio Sanglard, introduced suspended drying beds on the farm. This was a pioneering move at the time. That same year, they won 1st place at the Cup of Excellence Brazil, proving they were on the right track. Since then, the family has consistently invested in innovation, infrastructure, and knowledge to elevate coffee quality.

Today, 100% of the beans are dried on suspended beds patios. This ensures uniformity, stability, and longevity in flavor. This structure became the foundation for developing their unique drying and fermentation processes. These processes are capable of producing stable coffees that maintain exceptional cup quality for up to 12 months after harvest.

Innovation Born from Adversity

Resilience is also part of the Sanglard DNA. The 2024–2025 season was atypical. It brought seven months of drought that challenged productivity. To adapt, the family carried out pruning and renewal practices, known as “esqueletamento.” This focus ensured the farm’s long-term sustainability.

From these challenges, innovations emerged. One key contribution from Sanglard is a new post-harvest methodology. Traditionally separated lots, such as “cereja descascado” and “boia,” are carefully blended during drying. The result? Coffees with more body, complexity, and stability. These qualities are highly valued by roasters, especially for espresso. It was exactly this process that led Sanglard to win both national competitions and the global award with Illy. This positioned their coffee as a benchmark of quality and consistency.

Precision and Traceability

Another highlight of Sanglard’s work is its rigorous lot traceability system. Coffees are separated not only by variety and plot but also by harvest day. This meticulous approach allows the family to identify micro-variations in terroir, sun exposure, and maturation. These differences can change a score by up to four points even within the same plot.

This micro-management is essential for competitions. It also ensures that buyers around the world receive coffees with unique identity and consistent excellence.

Cultivating the Future of Coffee

For Matheus, productivity remains vital for economic sustainability. However, specialty coffees demand another layer: curating lots that express terroir at its best. Through careful monitoring, innovative processes, and an unwavering commitment to quality, Sanglard Cafés Especiais continues to inspire producers across Minas Gerais and beyond.

Our visit reaffirmed that specialty coffee is much more than a beverage. It is the result of knowledge, persistence, and passion passed down through generations.

At Kukuza Agronegócio, we are proud to highlight producers like the Sanglard family. They not only elevate Brazilian coffee on the global stage but also set a living example of how innovation and tradition can walk hand in hand.

The Impact of Sustainable Practices

Sustainability is crucial in today’s coffee production. The Sanglard family understands this well. They have implemented practices that not only benefit their farm but also the environment. By focusing on sustainable farming techniques, they ensure that future generations can enjoy high-quality coffee.

The use of suspended drying beds is one such practice. This method reduces water usage and minimizes the environmental impact of coffee drying. It also enhances the quality of the beans, making them more desirable in the specialty coffee market.

Community Engagement and Support

Sanglard Cafés Especiais also believes in giving back to the community. They engage with local farmers, sharing knowledge and resources. This collaboration fosters a sense of community and strengthens the coffee industry in Minas Gerais.

By supporting local initiatives, Sanglard helps to create a more sustainable and equitable coffee supply chain. This commitment to community engagement is a testament to their values and dedication to the craft of coffee production.

The Future of Specialty Coffee

As the coffee industry evolves, so does the Sanglard family. They are constantly exploring new methods and technologies to enhance their coffee production. This forward-thinking approach ensures that they remain at the forefront of the specialty coffee market.

The future of specialty coffee looks bright with producers like Sanglard leading the way. Their dedication to quality, sustainability, and community engagement sets a standard for others to follow.

Stay tuned to Kukuza’s channels for more stories of producers who are redefining the future of coffee.