Fazenda Santa Mônica - Brazil 2019 Verified listing

History of the farm

Fazenda Santa Mônica is located in a privileged point in the region, as its elevation and micro-climate are perfect for the production of specialty coffees. The owner comes from a family that has been farming coffee for over 100 years and is currently in its third generation. The farm has been in the family for 15 years. Ever determined, Jean seeks to keep up to date, to innovate in post-harvest processing techniques such as diverse types of fermentation to achieve extremely high quality.

Coffee processing system

The harvest was selective; only ripe cherries were picked carefully by women. Next, the coffees were taken to drums, all the air was removed through a valve and the coffee fermented for 120 hours with complete temperature control. After 120 hours of fermentation, the coffee was taken to African beds where it rested in a single-bean layer without being moved for 48 hours. After this, the thickness was doubled, and it was again left for 48 hours. Then the thickness was again doubled and finally a tarp was placed over the coffee for it to dry in the shade for 12 days. The drying process was finished under the sun on the African beds over a period of 10 days with coffee being raked every 30 minutes. Finally, the coffee was put into bags where it rested for 25 days before final processing.

Concern about quality

The farm works with pesticides that do not harm the environment, as biological ones do. Only organo-mineral fertilizer is used to preserve flora and fauna.

Certifications

At this time the farm does not have any certification, however it is in the process of being certified for 2020.