Nutty · Orange · Plum
Roaster: Pamela Aranciaga Mauricio
Fazenda Primavera is located in the municipality of Angelândia, Minas Gerais, a region at the transition between biomes, with land and vegetation characteristic of both the Atlantic forest and the Cerrado. The farm’s elevation, between 1000 to 1050 meters above sea level, promotes the cultivation of specialty coffee and the climate also provides favourable conditions with average temperatures between 20 and 24 °C annually and precipitation of 1,000 to 1,300 mm.
Fazenda Primavera has state of the art installations including a 24,000 m² drying patio, 14 electric dryers, and the equipment for processing Natural, Pulped Natural, Honey, and fully Washed coffees. The farm cultivates predominately Red and Yellow Catuai and has been adding new varieties, from Topazio to Geisha. The pulped Natural Geisha from Primavera won the first place at the 2018 Cup of Excellence!
Social and environmental sustainability have always been integral to the farm’s operations and it is of great importance to the farmer, Ricardo that production techniques minimize environmental damage. A power plant on the farm recycles water used in depulping to produce energy and the coffee pulp is composted for use as a natural fertilizer. Primavera’s team conducts outreach to neighbouring farmers to share knowledge and best practices to help move the region of Angelândia and Chapada de Minas forward, particularly through Instituto Café Solidario.
Primavera’s agility in responding to new agricultural research and technology and to new trends in consumer preference is one of its main assets. For example, micro lots are dried on raised beds, coffee is intercropped with shade trees on specially selected plots of the property, Honey processing eliminates the use of water, and coffee is evaluated constantly to find the best cup profiles. Primavera is the future of Brazil specialty coffee!
The Honey processing method used for this lot involves separating the bean from the cherry pulp without the use of water to leave the maximum mucilage in contact with the coffee to increase sweetness and complexity.
Region: Chapada de Minas
Farmer: Ricardo Tavares
Varieties: Yellow Catuai
Growing Altitude: 1000m