Notes of molasses, cinnamon and lemongrass
Luiz & Flavia Saldanha
African-Style Ethiopia Fermentation
BSCA Since 2010
Utz Certified since 2007
Fazenda California, owned by Saldanha Family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period, hindering the activity. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS that result in a micro climate with average annual temperature of 20ºC, with four well defined seasons and a wide temperature range, turns this portion of blessed land into an extraordinary environment for the development of the highest quality Arabica coffee lots.
In 2004, the family Saldanha Rodrigues acquired the farm. Being a visionary, the entrepreneur, Dr. Paulo Cesar Saldanha Rodrigues who always said that "You can always do things better," a new cycle of coffee plantation was then started on the property. A tragic plane crash at the end of 2004, prevented Dr. Paulo to see the accomplishment of his dream. However, the project for production of specialty coffees on the property was led ahead. Luiz Saldanha and Flavia Saldanha, studied Agronomy at ESALQ/USP, the best brazilian agricultural University, and gave continuity pursueing that dream. Today, the farm had 100% of its coffee production renewed. Its structures and production processes, harvesting, wet mill, drying, storage and dry mill were upgraded and a management system of sustainable production was then set, adapting the property to the highest levels of the globalized market demand. Nowadays, with the mission of "Producing high quality food for the consumer, society and the environment, these husband and wife, who are both Q-Graders, share the same love for coffee quality and dream of extending this passion for the next generation. Heloisa and Maria, their daughters, live in this beautiful "terroir" and will be the ones to continue the family tradition.
Ripen cherries selective picked, pulped and washed as attached: 24 hours wet fermentation - wash and change the water 24 hours wet fermentation - wash and change the water 24 hours soaked - wash and dry.