1. INSTITUTIONAL

1.1 The company

O’Coffee is a major producer of coffee in Brazil, located in Pedregulho, Alta Mogiana region in São Paulo State, the only one with an extensive range of products. It is also one of the first Brazilian companies to produce specialty coffees. In Alta Mogiana, a traditional production area of the best coffee in São Paulo due to its favorable altitude, climate and temperature conditions, O’Coffee has six coffee farms: Nossa Senhora Aparecida farm, São José farm, Santa Adelia farm, Santa Rita farm, Santa Maria farm and Fazendinha. Together, the coffee farms have more than four million coffee trees, with half of its area being irrigated. On average 35,000 bags of coffee are produced with different terroirs and different characteristics. O’Coffee also works to create flavor profiles according to customers preference. ith selective, manual and mechanical picking and a

modern preparation center, 20 different coffees - including various natural, pulped natural (semi-washed), demucilaged, fully washed, micro-lots, nano-lots and blends, are marketed and later tasted by the most demanding consumers in countries around the world. Currently the Bourbon variety of coffee, Catuaí, Obatã and microlots and nanolots are the most sold.O’Coffee makes part of the Agricultural and Livestock Division of the Sol Panamby Group that in addition to coffee is composed of Nelore cattle breeding, Dorper sheeps breeding, sugar cane plantations, eucalyptus, soybean, banana and Maremma sheepdog breeding.The company is also associated to the Specialty Coffee Association of America (SCAA), Brazil Specialty Coffee Association (BSCA), Alta Mogiana Specialty Coffee Association (AMSC) and the Brazil Coffee and Barista Association (ACBB). 1

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• Flavor development plot. Character exploration;• Six model farms - Nossa Senhora Aparecida farm, São José farm, Santa Adelia farm, Santa Rita farm, Santa Maria farm and Fazendinha;• Located in the region of Alta Mogiana, nationally and internationally recognized for the quality of its coffees;• Producer of specialty coffees in Brazil, considered one of the most renowned coffee estates and source of quality coffees in the world;• Coffees grown at altitudes from 1000 to 1100 meters;• Different “terroirs”, and various flavors.• Of the 3500 hectares (8650 acres),

a thousand (2470 acres) are already dedicated to the cultivation of coffee and a thousand more reserved for future planting, within its expansion project;• 4 million coffee trees;• 40,000 m² (10 acres) area for sun-drying;• Parabolic Drying Beds, small batches, nano and micro-lots;• 16 mechanical dryers;• 30 wooden bins for storage;• Coffee Preparation Center: Modern infrastructure fully equipped for the preparation of coffee, including color sorting machines;• 20 different coffees exported;• Natural coffees, pulped natural, demucilaged, fully washed and blends;• Coffee is exported in bags of 30 kilos (66

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pounds) or 60 kg (132 pounds), with the possibility of using grainpro, liners;• Center for Modified Atmosphere Packaging - boxes of 10 kg (22 pounds);• On average 35,000 bags / year;• Exports to 18 countries: Germany, Australia, Argentina, Chile, Canada, China, Korea, Dubai, Denmark, USA, Lithuania, Greece, Taiwan, Slovakia, France, England, Italy and Japan;• Coffee is certified by Rainforest Alliance, BSCA, Utz Certified and AMSC – Alta Mogiana Specialty Coffee Association;• More than a dozen social projects are conducted at the farm and in the community;• Buriti Reforestation Project: 800,000 native trees in ten years;• UniOctavio - Coffee University: courses about coffee from seed to cup;

1.2 HistorySecular Tradition - a story that began in the late 19th century

The history of O’Coffee begins with the arrival of the architect Giuseppe Quercia to Brazil with his son Vincent in 1890. The Italian, in addition to building churches in the interior of Sao Paulo, was responsible for the family´s approach to the coffee business.

The activity of coffee was taken up years later by his grandson Octavio, who devoted himself to the cultivation of coffee in the city of Pedregulho, and maintained by the great grandson Orestes who, with

his keen vision for business, became a reference in the Brazilian business circuit and main responsible for making their homeland part of the international coffee culture.

After the death of Orestes Quercia, in December 2010, his wife, Alaide, and children, Cristiane, Andreia, Rodrigo and Pedro, took over the business, keeping the family tradition in the coffee sector as well as the project initiated by Giuseppe.1

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1.3 Octavio Café

Part of the O’Coffee farm’s production is destined for the Octavio Café brand, specialty coffees sold in the domestic market as a finished product, wholebeans and roasted and ground. The coffee farms still provide for other brands of the group: Dallis Coffees and Don Café.

Because of the boldness of the Project, in a very short time the Octavio Café brand gained recognition on the internal market.

The Octavio Café brand name also has its flagship store, Octavio Café, the largest Latin American coffee shop, a special place, much more than a coffee shop, where the environment provides the opportunity to experience a unique experience.

The origin of coffee that serves excellence and innovation to its demanding audience, the project Octavio Café became notorious as an authority in the Brazilian market as servers of the best coffee.1

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1.4 UniOctavioUniOctavio - University of Octavio Café

UniOctavio - The Octavio Café University was born in order to meet the needs of a growing market, and to disseminate (spread) knowledge in various disciplines ranging from coffee agriculture, production, manual and mechanical harvesting, sun-drying, mechanical drying, parabolic drying beds, milling and preparation of lots to the perfect espresso or coffees prepared at French Press, Hario, Chemex, Aeropress, Siphon, Moka, etc..

Besides having experts on our staff, many of them administering specific modules of the courses, UniOctavio also frequently brings international speakers to share and exchange knowledge.

TARGET AUDIENCE

UniOctavio courses are for:• Coffee roasters;• International buyers and employees of these companies seeking an immersion course in cof-fee;• Supermarkets owners and managers;• Companies manufacturing coffee machinery and equipment;• Owners and employees of coffee shops, bars, restaurants, bakeries, hotels, and other con-sumption spots in Brazil and around the world;

• Baristas and bartenders;• Professionals and students of Gastronomy, Tourism and Business;• Journalists and• Researchers.

Annually, staff from Octavio Café undergoes training and retraining, in Pedregulho, to constantly improve their knowledge of coffee from seed to cup.

LOCATION

UniOctavio offers various courses in two locations, namely:

O’Coffee - Fazenda Nossa Senhora Aparecida, in Pedregulho, estate located in the region known as Alta Mogiana, famous for having one of the finest terroirs for the production of specialty coffees. The facilities are modern and the farm also has international certifications such as Rainforest Alliance, Utz Certified, AMSC. Students are hosted in charming Chapadão Farm that has structure for receiving international buyers and students. On Chapadão Farm you can learn much of the history of the region, since the property began cultivating coffee in the late nineteenth century.1

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Octavio Café – The cafeteria in Sao Paulo that impresses the visitors with the modern ambiance, innovative concept, and its awards won and of course, because of its specialty coffee.

The demand for UniOctavio courses grows every year, since Brazil is currently emerging on the world scenario with an increasing coffee consumption. Today the country is the second largest consumer in the world with over 19 million bags annually,

following only the United States in the first place. In the area of export and production Brazil is the largest in the world.

O’Coffee also hosts every year buyers from around the world who come to follow the harvest and take the opportunity to choose coffees to offer consumers worldwide.

For more information, please contact us by e-mail eventos@octaviocafe.com

1.6 Certifications

1.5 Chapadão - Coffee HotelTradition, comfort and modernism that inspire new experiences, moments of leisure and many experiences with coffee, from seed to cup.

With the charming atmosphere of a family home, large and welcoming, Chapadão Coffee Hotel is located in a century-old estate, Chapadão Farm. With pure air and high altitude tropical climate, dry winters and mild summers, the farm is located in the Alta Mogiana paulista, well-known all over the world for the high quality of its coffees. It is just a few kilometers from Pedregulho, 40 kilometers

from Franca and 140 kilometers of Ribeirão Preto. Part of a complex of coffee and sugar cane producing farms which also raises Nelore cattle and lamb, all administrated by the O’Coffee Brazilian Estates, part of the Sol Panamby group, it is at the Chapadão hotel where buyers from all around the world are received and accommodated every year to follow the harvest of coffee.

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1.6 Chapadão - Coffee Hotel1

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Chapadão hotel also receives the numerous people interested in participating in the courses provided by the University of Octavio Café, the UniOctavio, an educational center that works close to the Nossa Senhora Aparecida Farm which aims at the dissemination of technology and knowledge, from the production process until the making of a perfect cup of coffee. In every corner of the property, historical references have been preserved and restored. In front of the main guesthouse, for example, there is the former Mogiana Railways Company, Chapadão Station, today off, but full of history. Former President Venceslau Brás has visited the farm during his ruling. Previously, the property belonged to the family of Francisco Ferreira Ramos, influential person who signs the “Seal of the Centenary of the Independence of Brazil”. Designed by the renowned architect Ramos de Azevedo, the farm had in its main axis an aqueduct measuring more than 3 kilometers, starting in the city of Pedregulho. Italian and Japanese immigrants worked on the farm, a giant, modern coffee-producing farm at that time. Currently, the restaurant, whose decoration combines, in a balanced way, the rustic and the modern, is one of the guests meeting points: all meals are served there, and the menu, based on the typical gastronomy of the farms, is extremely healthy and pleases many different tastes.

1.6 International Internship Program

O’Coffee believes in the potential of youth and wants to enable them to become skilled professionals and to contribute to a better world.

Therefore, the Internship Project gives the opportunity to young people who attend secondary school, technical or college levels, to have a work experience on a real company, putting into practice their techniques and preparing them for the market and, perhaps, even offering the possibility to have their first employment at O’Coffee.

Earlier in the year, the Human Resources Department defines, together with the managers, the need for trainees, which areas they will work and the number of vacancies, then communicating the educational institutions about the opportunities to their students.

Pre-selected candidates participate in the final selection process that includes group tests, collective and individual interviews with HR and managers.

The internship is monitored by HR and the manager of the area. At the end of the internship, the trainee is honored on a fraternization where all administrative staff participate. In addition, he/she receives a special package of coffee with customized label and individual messages written by all the staff involved on the program. The program is also intended for people from other countries who want to learn more about the process from “Seed to Cup”.

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SOCIAL PROGRAm

From the beginning, O’Coffee is deeply involved with a commitment of responsibility towards the socio-cultural development of the community and to the environment in which the company operates. It’s good to point out that O’Coffee does not confuse social and environmental responsibility with mere philanthropic or welfare projects. What the company is seeking is a commitment to ethics and quality of life of the community that surrounds it and society in general.

Based on these assumptions, Social and Environmental Development, O’Coffee’s social

and environmental branch, maintains and Environmental Education Center at Nossa Senhora Aparecida farm, where it manages awareness and environmental management programs for children in the region of Alta Mogiana and programs aimed at adult education and maintenance of children in school.

The farms are certified by the most important international codes of conduct - Rainforest Alliance and UtzCertified – and national – AMSC.

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ENVIRONmENTAL CONCERN

From planting to harvesting, O’Coffee chooses using mainly natural techniques of cultivation. Coffee helps erosion control because it’s a perennial plant, better said, after planting it, there is no soil displacement, thus preserving its physical structure, it also helps with good agricultural practices in weed management, pest management and disease having as a result healthy trees with maximum productivity.

A drip irrigation system aims to produce more using fewer areas, little water and no waste.The ecological management of pests and diseases, the permanent preservation along water courses, the transformation of waste into compost and its use in ecological fertilization of the crops has, as a result, coffee fields producing coffees with life. This is, for us, the best way to express the sustainability and the coffee

culture. An Environmental Management Plan structured by the Environmental Engineer Lina Inglez de Souza, includes areas of forest reserve and permanent preservation areas within the properties. There are approximately six million square meters devoted to preservation and conservation of native species, a commitment of O’Coffee with the future.

2. fARmS

2.1. Our farms

Altogether there are six farms producing specialty coffee, with an average altitude of one thousand meters, distributed over 3500 hectares, with a thousand hectares of coffee and implemented a growth planned for the coming years to reach 2 000 hectares of coffee. 2

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The other areas of the properties are devoted to the cultivation of sugar cane, planting eucalyptus, bananas, soybeans, Nelore cattle breeding and purebred Dorper sheep.

An important producing region in the early 20th century, the region of Alta Mogiana lived through several coffee barons. The rapid development of coffee culture has brought wealth and progress, and encouraged the arrival of so-called “the coffee railroad”. In 1883 came the rails of the Mogiana Railroad Company, causing a great development to the region, which became the world’s largest producer of coffee at the time.

This region is today a traditional producer of the best coffee in São Paulo because of its altitude, climate and extensive experience in the production of fine and specialty coffees. Known worldwide for offering products of exceptional quality, produces Arabica coffee, with exceptional

body and balanced acidity, with excellent natural sweetness and a caramelized fragrance.

The region is located on a plateau with an altitude between 800 meters and 1200 meters, has an average annual temperature of 19.5 º C, rainfall around 1,700 mm / year, distributed mainly in the summer, alternating with dry periods in winter.

Currently, Alta Mogiana has an average production of over 1 million bags of coffee. The dedication of the coffee grower and the practices implemented in the coffee plantations in the region allow the coffee to be exported to various countries.2

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S2.2. The Alta mogiana Region

2.3 map of the farms O’Coffee

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SANT A ADÉLI A

CHAPADÃO

SANT A MARI A

FAZENDINH A

N. S. A PARECIDA

SÃO JOSÉ

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2.4 map of Varieties O’Coffee

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BOURBON AMARELO

ICATÚ AMARELO

MUNDO NOVO

CATUCAÍ VERMELHO

CATUAÍ AMARELO

CATUCAÍ AMARELO

OBATÃ

ACAIÁ

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3. CERTIfICATION

Coffees certified by:

Rainforest Alliance - an organization founded in 1987 and has over 17,000 members worldwide with a commitment to preserve ecosystems and biodiversity through environmental projects with companies, local communities and landowners.

UTZ Certified - is a global certification program for the production and supply of coffee and ensures the responsible social and environmental quality in coffee production.

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member of:

BSCA - Brazil Specialty Coffee Association - was founded in 1991 through the initiative of 12 producers who looked beyond their time, envisioning the commercial opportunities that investing in quality would bring.

SCAA - Specialty Coffee Association of America - one of the most important coffee association in the world.

ACBB - Brazil Coffee and Barista Association - Founded in 2005, is a nonprofit organization that brings together individuals, baristas and companies working in the specialty coffee market.

AmSC - Alta mogiana Specialty Coffees - is a nonprofit organization that aims to promote high quality coffees produced in the highlands of the northeastern state of São Paulo.

4. PRODUCTS4.1 O’Coffee Products

The brand O’Coffee has 20 differentiated products and taste is our great advantage. We produce an average of 35 thousand bags of coffee terroirs with different characteristics, modified atmosphere packaging with toasted almonds.

Natural Pulped Natural (Honey)

fully WashedDemucilaged

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method of preparation: Natural, Pulped natural, Demucilaged or fully washed.Description: The small batches are those that stand out for their unique taste within that specific crop. Several different small batches are produced annually and sold to roasters who work with limited-edition products.

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TS Curiosity: The Onyx was one of the most important ornamental stones and therapeutic use in antiquity. Several people had the stone as an amulet. The Romans regarded as a protective stone. The Greeks believed that the stone had powers over the lover. The onyx is among the most commonly used by Indian charms against black magic and witchcraft. The name derives from the Greek onyx meaning “nail” because they were thought to be the fingernails of Venus, fallen to the earth after Cupid cut them off. It is a variety of agate gem. Also called a “nail stone”. Often used for making cameos. The black onyx was highly valued for accounts of rosaries (thirds). The book “The Magic of Kiram, King of Persia,” published in 1686, claimed that it was possible to become invisible using an onyx ring. There Onyx with different colors for each white stripes alternating with black, brown, red and black. It is widely used by athletes or people exercising specific functions. It is believed that the use of this stone into a gem provides balance to the mind and body.

4.3 Natural

method of preparation: Natural The fruit is picked from the tree and dried directly in the sun or on raised screens,

and later on a mechanical dryer.Description: This coffee is made only from selected beans that have dried on the tree. It has moderate body, with thick distinct sweetness, a balanced aroma and acidity, with a slight touch of toasted almonds.

method of preparation: Natural The fruit is picked from the tree and dried directly in the sun or on raised screens,

and later on a mechanical dryer.Description: Nice cup of stylish body, medium acidity, and mild aroma reminiscent of blackberries.

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method of preparation: NaturalThe fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Nice cup of sharp acidity, medium body, elegant aroma and a slightly fruity citrus like flavor from kiwi fruit. .

method of preparation: Natural The fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Clean cup with a strong body, medium acidity, mild aroma and a touch of Sicilian citrus lemon.

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method of preparation: Natural The fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Clear body and moderate acidity, a clean beverage.Curiosity: The Red Jasper was part of the most valuable stones of ancient times and is even mentioned in the revelations of the Bible. Among Jews, the Jasper had an important meaning, because they believed it was the first cornerstone of the New Jerusalem. The ancient Greeks believed that Jasper assured its user inner harmony and a happy marriage. Women trust that Jasper got rid of the female diseases and gave them a harmonious pregnancy. The ancient Romans used the Jasper and they believed that sent demons and evil spirits away. The Red Jasper has harmonizing powers over the negative

fluctuations on the body.

method of preparation: NaturalThe fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Strong body, coffee of weighted sweetness and average acidity.fun fact: It was the most desired gem by the ancients, who believed it was sacred. It is also known by the effect of rejuvenation, inner and emotional balance and to be the stone of love, intelligence and communication. Its story is related to Venus, the Roman goddess of love and with the corresponding Babylonian Ishtar, having come to serve as a bargaining chip in the markets of Babylon. In the tomb of Tutankhamen (King Pharaoh of ancient Egypt, 18th dynasty) is carved in a scarab representing the emerald resurrection - the immortality of the soul. Also Moses (Hebrew prophet, lawgiver and judge) the judge

ordered the great breastplate of Aaron for the great ceremonies, with 12 precious stones, among which we think, was the emerald. Each of these gems had the name of each of the 12 tribes of Israel carved on their bottoms.

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method of preparation: NaturalThe fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Strong body coffee, medium acidity and sweetness, spicy citrus taste and an aftertaste of ripe cherry.Curiosity: Pyrite is a stone also known as the “fool’s gold” for its golden color and resemblance to the noble mineral. Most of the time is found with a diverse set of forms, symbolizing the various forms and forces that act on a situation.

method of preparation: NaturalThe fruit is picked from the tree and dried directly in the sun or on raised screens, and later on a mechanical dryer.

Description: Light-bodied cup of remarkable sweetness and acidity.fun fact: According to Islam, agates are very precious stones. It is believed that the wearer of an agate ring is protected from several mishaps and would enjoy a long life, among other benefits. In other traditions, it is believed that the agate cures scorpion stings and snake bites, calms the mind, prevents diseases and infections, may end thunderstorms, promote eloquence, assures the favors of the powerful and brings victory over the enemies. The Persian Magi also appreciated the agate rings in their work and their beliefs.

4.4 Pulped Natural4

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method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the parchment, with a

lot of the mucilage attached, is sun dried on patio or raised drying bed, and later on a mechanical dryer.Description: Rich cup, fine fragrance, and excellent aroma, high body and pleasant taste of dark chocolate.

method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the

parchment, with a lot of the mucilage attached, is sun dried on patio or raised drying bed, and later on a mechanical dryer.Description: Fine cup, moderate body and balanced acidity and hint of red apple.

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method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the parchment, with a lot of the mucilage attached, is sun dried on patio or

raised drying bed, and later on a mechanical dryer.Description: Medium acidity, balanced body, full of sweetness, with a light touch of quince and citrus – a sweet citrus fruit.

method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the parchment, with a lot of the mucilage attached, is sun dried on patio or

raised drying bed, and later on a mechanical dryer.Description: Full cup, light body and moderate acidity with a light touch of almonds.

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method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the parchment, with a lot of the mucilage attached, is sun dried on patio or

raised drying bed, and later on a mechanical dryer.Description: Caramelized tone and elegant look.Curiosity: The stone is known for bringing understanding to peoples, expanding the power of crystals and facilitate their transfer. Moreover, it has power over the blood

and helps develop others and themselves.

method of preparation: Pulped Natural:The Pulped Natural is when the coffee cherry skin is removed and the parchment, with a lot of the mucilage attached, is sun dried on patio or

raised drying bed, and later on a mechanical dryer.Description: Mild fragrance, excellent aroma, good body and pleasant sweetness.fun fact: The name comes from Greek mythology, according to which the Amethyst, a beautiful nymph who granted protection to Diana from Bacco´s harassment, which turned her into a gem. Bacco, repented, gave the stone the color purple, his favorite, and the power to protect its carriers from poisoning. For centuries it was considered a remedy for drunkenness, bringing courage and inner peace. It symbolizes the deep love, happiness and wealth.

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4.5 fully Washed

method of preparation: fully WashedThe coffee is pulped (the outer skin is removed), fermented (to break down the

fruit mucilage layer), washed (to remove the fruit) and dried on a patio or raised bed and later on a mechanical dryer. Description: Slightly sweet drink of pleasant fragrance, acidity, rich, excellent flavor and smooth body, reminiscent of hazel nuts with a light touch.

method of preparation: fully WashedThe coffee is pulped (the outer skin is removed), fermented (to break down the

fruit mucilage layer), washed (to remove the fruit) and dried on a patio or raised bed and later on a mechanical dryer. Description: Clean cup of pleasant fragrance, fine acidity, excellent aroma, medium body and light fruity touch of apricot.

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method of preparation: fully WashedThe coffee is pulped (the outer skin is removed), fermented (to break down the fruit mucilage layer), washed (to remove the fruit) and dried on

a patio or raised bed and later on a mechanical dryer. Description: Soft and light cup, high acidity and moderate body, with a touch of lime orange.

method of preparation: fully WashedThe coffee is pulped (the outer skin is removed), fermented (to break down the fruit mucilage layer), washed (to remove the fruit) and dried

on a patio or raised bed and later on a mechanical dryer. Description: Soft cup, light body, good acid body and subtlety.facts: In medieval times it was said that this gem of light, which contains the colors of the rainbow, was able to cure diseases of the eye and bring a perfect view. The Greeks believed that Opal brought the ability to predict the future. The Opal will change color and brightness according to the temperature and humidity.

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method of preparation: Natural, Pulped natural and fully washed; Blend.Description: Full-bodied cup with a balanced acidity and sweetness and with an intense aroma. Its flavor is a combination of red fruits, with hints of chocolate.

4.6 Preparation methods of Beans

Estate Coffees

20 different coffees are produced on O’Coffee farms. In addition to products whose names come from the variety itself already famous for its quality in the cup, others are naming from Brazilian precious stones, as a tribute to the country.

The O’Coffee farms have infrastructure for the preparation of natural coffees, pulped natural, demucilaged, fully washed, blends, nano and micro-lotss and even coffees with flavor profiles customized to meet customer needs.

The Passionate Pursuit for Coffee Excellence

The company seeks to offer the best possible quality in the finished product, producing different coffees, with a consistent delivery of the product.

Different varieties, six farms, several microclimates, different altitudes and topographies enables the production not only of a single type of coffee, but several with unique features in terms of flavor, sweetness, acidity, flavor and body balance. So O’Coffee created 20 different products (coffees, ready to be roasted).

100% traceability

A society increasingly globalized demands traceability of products, ensuring food safety and compliance with international standards. Such detailed information allows total control of the business management, resulting in a higher quality final product.

O’Coffee takes this very seriously and it maintains full traceability of their coffees. Their lots are 100% traceable: in the farms is possible to know when and where the seedlings were planted, the age of the coffee trees, where each bean of coffee came, how it was produced in each plot, and how many people worked there, what products were used and what coffees created a certain blend.4

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4.7 marketforeign market

Most of the O’Coffee farms production (80%) is exported to 12 countries. The coffees are provided to foreign roasters focused on quality and also for Dallis Coffee Company belonging to the Group and located in New York, USA.

Domestic market

Part of the farm´s production is destined for Octavio Café - specialty coffee sold on the domestic market as a finished product, wholebeans, roasted and ground. The coffee farms still provide for other brands of the group: Dom Café and Dallis Coffee. Being such a bold project, in a very short time, Octavio Café has become well known in the domestic market.

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5. fAQ´sWhat is O’Coffee? O’Coffee is a major producer of specialty coffee from Alta Mogiana and the only one with a wide range of products. It is one of the first producers of specialty coffee in Brazil.

It owns several farms in the city of Pedregulho and Campinas, in São Paulo state. Among them, six farms located in Alta Mogiana in Pedregulho, produce coffee - Nossa Senhora Aparecida farm, São José farm, Santa Adelia farm, Santa Rita farm, Santa Maria farm and Fazendinha. The Agricultural and Livestock Division includes, besides coffee, Nellore purebred cattle, Dorper gully raising, sugar cane, eucalyptus, soybean, banana plantations and Maremma sheepdogs breeding.

Which region are their coffee producing farms located in? In the Region of Alta Mogiana, city of Pedregulho, one of the highest cities in the state, recognized worldwide for the high

quality of its coffees.

How many bags the farms produce annually? The six farms have in total an area of 3500 hectares (8650 acres). One thousand hectares are dedicated

to coffee and produce on average 35,000 bags of coffee per year. There are 4 million coffee trees and nine varieties of Arabica coffee: Yellow Bourbon, Novo Mundo (the majority, 45%), Yellow Catuaí, Red Catuaí, Acaiá, Icatu and Yellow Catucai, Red Catucai, Obatã.

To how many countries O’Coffee exports? Exports to 18 countries: Germany, Australia, Argentina, Chile, Canada, China, Korea, Dubai, Denmark, USA, Lithuania, Greece, Taiwan, Slovakia, France, England, Italy and Japan;

What are the O’Coffee brands? With different varieties, different terroirs, the properties produce coffees with various characteristics and different flavor notes. So in 2010, the products were created to offer different flavors

and preparation methods. With a wider range of products, buyers have one great advantage, and may acquire, for years in a row, the same product, with consistency, regardless of the volume of the harvest, keeping thus the same standard of coffee offered to its customers.5

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How many products O’Coffee has? The company has 20 products, each with unique cup characteristics and distinct flavors. The customer

can also choose among different varieties (varietal Yellow Bourbon, Novo Mundo (mostly, 45%), Catuaí Yellow, Red Catuaí Acaiá, Icatu and Catucaí Yellow, Red Catucaí, Obatã), preparation methods (natural, pulped natural, demucilaged, fully washed, Sweet Espresso (blend of natural, pulped natural and fully washed) and others, with names of Brazilian precious stones.

How many jobs O’Coffee generates? O’Coffee has 150 fixed employees and hires temporarily, during the harvest period

(between May and October), an average of 400 people.

Does the company conduct social and environmental projects? The Social and Environmental Development performs numerous

projects that benefit many people and organizations in the city. Among these projects, the highlighted ones are support for the Municipal Nursery Alaide Quercia, the Volunteer Program of farm workers,

Reforestation Project, Family Garden, Environmental Conferences and Training Courses for employees and their families Project, among others.

Does O’Coffee have products in the domestic market? Yes. In the domestic market Octavio Specialty Coffee Project has three brands:

Octavio Café, Dallis Coffee, Dom Café which are found in various restaurants, coffee shops and grocery stores and supemarkets in the country and can be tasted in the Octavio Café coffee shop. The Octavio Café brand is also marketed in some U.S. cities.

What is the biggest domestic project of O’Coffee? Part of farm production is destined

for Octavio Café brand, specialty coffees sold in the domestic market as a finished product, wholebeans and roasted and ground. The coffee farms still provide for other brands of the group: Dallis Coffees and Don Cafe.The brand also has its flagship store, Octavio Café, the largest Latin American coffee shop, a special place, much more than a coffee shop, where the environment provides the opportunity to enjoy a unique experience.

Because of its origin as a café that serves its demanding audience, excellence and innovation, the Octavio Café project became notorious in the Brazilian market as an authority to serving the best coffee.

What is the UniOctavio? An innovative project, the UniOctavio fosters training professionals in order to

offer courses on all processes of this secular culture and even barista courses and latte art. For receiving the participants, the Farm has accommodation on the “Fazenda Chapadão” (farm), a kind of village that can host groups up to 20 people.

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