Fazenda Pinheirinho - Brazil Naturals 2015 Verified listing

Located in the middle of the Mantiqueira mountain range, Fazenda Pinheirinho is surrounded by virgin forest and has many waterfalls and beautiful hiking trails. 

The soil is predominantly argillaceous, with red oxisols, rich in decomposable material. On the mountain slopes, the diversity of vegetation has given these soils an unequalled richness in terms of nutrients and organic material. 

The mountainous region has its own microclimate. With mild temperatures, which range from 18 to 23oC, the estate is privileged to have an average annual rainfall higher than 1,600 mm. During winter, temperatures occasionally fall below freezing in low-lying areas. 

The elevation of the farm ranges from 890 to 1101 meters. Almost all farm operations must be conducted by hand. Another characteristic of this topography are the different amounts of sunlight that each area receives. This creates a large number of “terroirs,” which create cup characteristics that are completely different from each other. 

Cultivars grown on the estate: Arabica coffees of the cultivars Mundo Novo, Acaiá, Catucaí as well as the exceptional Yellow Bourbón and Yellow Catuaí. 

Coffee processing system 

Prepared in the natural method from coffee cherries, picked from the highest areas, the beans are dried under the sun, remaining inside their hulls, stored in wooden granaries until processing. 

Concern about quality 

Throughout its history, Ipanema has built a solid reputation in the international market as a producer of specialty coffees, the fruit of the company’s commitment to quality, proving that large-scale production and care for minute details can occur simultaneously. In recognition for this work, Ipanema has won several awards, both national and international, for quality and sustainable production. 

At Ipanema, each stage of the process is meticulously studied in order to achieve the maximum quality from each bean. The selection of cultivars is done according to the micro-climate of the farm, the harvest is selective seeking the optimal maturation point and the processing is focused on quality in which each stage is closely monitored by a team of quality specialists.