Fazenda Ecoagricola

Passionfruit, figs, erva-mate.

FARMER

Marcelo Flanzer

 

REGION

Chapadas de Minas, MG

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SUB-REGION

Serra do Cabral

COUNTRY

Brazil

 

HARVEST METHOD

Manual Picking

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PROCESS METHOD

Dry fermentation

ALTITUDE

1100 masl

 

VARIETAL

Yellow Catucaí

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CERTIFICATION

BSCA  
UTZ

Rainforest Alliance

THE TROPICAL NATURAL FERMENTATION

Cherries are collected ripe and closed in bags for around 24 hours bellow the coffee tree, in the shade, where the heat is not so strong. We call it a dry fermentation process or in our words, a Tropical Fermentation. On the next day, cherries are washed and then slowly dryed, usually in raised-beds, being moved many times a day. After drying, they rest for at least 30 days in the absence of light and heat. This is a process we started to test in 2017 (along with other methods) in very small quantities and in various times. Now are narrowing the techinique and working to make it in a bit larger scale – which provided these unique microlots. The climate at the Serra do Cabral, which is VERY dry during harvest and the natural fermentation of our cherries, provide the unique conditions to achieve this different and amazing profile.

THE FARM HISTORY

Ecoagrícola is a family run specialty coffee grower and exporter, being the pioneer and exclusive producer at Brazil´s new origin, the Serra do Cabral. We pursue a legacy of outstanding sustainable work, in large nature reserves, with rich and protected bioma, springs and waterfalls.

The family farm these lands since the 1970´s, mostly in forestry, and started to grow coffee in 2007, looking for high sustainable and quality production.