Brazil Fazenda California

£7.25

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General Information

  • Farm: Fazenda California
  • Varietal: 100% Mundo Novo
  • Processing: Pulped Natural
  • Altitude: 800+ metres above sea level
  • Owner: Luiz Rodrigues
  • Town / City: Jacarezinho
  • Region: Norte Pioneiro do Parana

Description

Fazenda California 100% Mundo Novo, Pulped Natural – Brazil

Located in the city of Jacarezinho, State of Paraná, Fazenda California is a 100 year old farm central to the history of coffee farming in one of Brazil’s foremost coffee producing states. Today, the farm is taking the heritage that is its birthright and blending it with a more modern and experimental approach to production aimed at sustainability, quality and relationships.

Norte Pioneiro do Paraná is located on world’s southern borderline for specialty coffee production. Located right at the base of the ‘coffee belt’ on the Tropic of Capricorn, the region has distinct characteristics not shared by its northern neighbour of Minas Gerais and São Paulo, which are characterized by a warmer, more tropical climate.

Northern Paraná, rather, has a sub-tropical and very wet climate (as do many areas along the Tropic of Capricorn). With four distinct seasons and regular rainfall throughout the year, the temperature in Paraná is much lower, with cool days and nights that are only found at higher altitudes in Brazil’s more tropical regions. This cooler climate presents challenges for coffee farmers in the region, including heightened risk of frost even at lower altitudes and potential hazards with drying during the harvest season. However, these potential drawbacks are countered by the possibility of being able to farm very high quality coffee at lower-than-traditional altitudes due to cool climatic conditions which allow slow plant growth and cherry maturation.

Paraná used to the biggest coffee producer in the world. Coffee arrived in the state in 1892, and at the height of its production, in the 1950s, the state produced equal to what Minas Gerais now produces today.

Famous for the richness of its history, Fazenda California was one of the state’s earliest estates and was settled at the beginning of the 19th century.

The farm was acquired in 2004 by the Brazilian Saldanha Rodrigues family, who were intent on transforming the farm and maximising its potential as a producer of quality coffee. Initially, Luis Rodrigues (who had no background in coffee but brought to his new career a passion and commitment to knowledge and innovation) rented sections of the farm to sugarcane farmers. The income all went towards complete renovation of the coffee farm. Luis began planting coffee in 2006, deciding that what the farm needed was a total re-boot. By 2008, his hard work had resulted in 200 hectares of exceptionally managed plantations of Mondo Novo, Yellow Catuai and Obatã and a new era focused on professional management and sustainability in speciality coffee production. Social and environmental sustainability are a significant part of the farm’s aims, with California achieving UTZ certification in 2007 and Rainforest Alliance in 2012.

The farm, for the past three years, has been 100% mechanically harvested, though Luis’s innovations have enabled them to do a special ‘selective’ process that ensures only the ripest cherries are picked per pass. The farm currently performs four processes: fully washed (somewhat unusual in Brazil), black and yellow honey, and natural. The process that is picked for each lot (usually about 30 bags in size) is often determined by the climatic conditions at the time – particularly drying conditions. The majority of coffee on the farm is wet processed, which lends itself better to the cool wet conditions of the region. Honey processing is reserved solely for long periods of sunny, warmer weather.

Pulped Natural lots, such as this 100% Mondo Novo lot, are one of the more common methods that the farm uses. After being harvested the coffee is washed, then pulped and put through a demucilager to remove all traces of mucilage. The resulting parchment coffee is laid to dry on the farm’s extensive patios for 2 to 4 days. After this, the coffee is moved to mechanical driers, where it is dried at a slow, even 30 to 40 degrees Celsius for 24 to 36 hours. The coffee is then moved to rest in ‘tulhas’ (open topped wooden boxes) to rest for 7 to 10 days. After this, the coffee is again returned to the guardiolas for 24 to 48 hours until it reaches 11% humidity. Finally, the coffee is returned to the tulhas to rest until it is ready for dry milling and export.

Each lot is cupped twice: once for defects (after the first drying period) and later after it has rested at 11% humidity for quality scoring.

In addition to coffee and quality, Fazenda California is fully committed to social sustainability and has invested in school programs and church renovation for the workers on the farm.

Additional information

Variation Test

Aeropress, Cafetiere, Espresso, Filter, Whole Bean