Characteristics of the coffee lot

Processing: Natural
Variety: Yellow Catuai_
Average elevation: 1100 masl

Characteristics of the property

Location: Luisburgo, MG
Region: Matas de Minas
Total area: 123.9287 ha
Area planted with coffee: 47.1607 ha

Highest elevation: 1200 masl
Lowest elevation: 900 masl
Telephone: +55 33 3378-7022

History of the farm

Fazendas Klem: Organic, Specialty, Family Coffee. Be it in the family agriculture that is the foundation of the group, in making decisions among the father and his four sons, or while sitting around a table appreciating coffee. In the past six years, the Klem family changed the way of growing coffee on the farms in the rural zone of Luisburgo, in the Matas de Minas region. Today the beans have won over the world with a significant difference: they are 100% organic and of excellent quality.

The Klem farms are located in the city of Luisburgo at elevations ranging from 900 to 1250 meters, with a perfect combination of climate, elevation, soil and good natural resources.

Score: 91.17

Our coffee crop usually begins in June because our crops are in a high mountain region which allows the coffee to mature slowly concentrating more sugars and an in nite sensation of flavors unique to our palate.

The family patriarch is producer Nagipe Viana Klem. Currently 83 years old, he began his work with coffee in the mid-1950s, at a property in the region called “Pedra Dourada”. Today, he has eleven farms around Luisburgo.

Nagipe Viana is an entrepreneur and an innovator, always ahead of his time. He was concerned by environmental issues before it was a mainstream topic.

Over the years, he passed his knowledge to his sons and in 2010 Ce sar, Ma rcio, Se rgio and Cla udio took over control of coffee production, knowing how to improve everything.

Nagipe Viana’s sons knew how to align their knowledge of producing specialty coffees, inherited from their father, and improving production, bringing new technologies.

Producer Ce sar Klem relates that his father “always liked things done well. He always produced very good coffees. However, when he sold them, he couldn’t find buyers who valued the quality they had. Thus, he began looking for alternatives. He took the coffees to Varginha, Minas Gerais, and Santos, Sa o Paulo. Since then, he began getting differentiated prices for the quality of the coffees.”

In 2010, when the sons began managing the properties, the started to participate in fairs and noticed that there was a much larger universe for specialty coffees. They invested in pulpers, new patios, more dryers, a greenhouse with African beds and began participating in competitions. “This has yielded results with recognition of our coffees for their quality. The market perceived that we had coffees of differentiated quality, from the elevation, treatment, varieties, and climate that we have. I went to other cities, I took classes and we began to understand the matter of specialty coffees better. We gained access to markets we didn’t know existed,” says Ce sar.

Fazendas Klem’s coffees are today 100% organic and comply with all international social, economic and environmental criteria.

Ce_sar Klem says that in 2010 they decided to begin the transition from conventional coffee to organic. The process takes five years. “In 2016, we managed to get our coffees certified as organic in Brazil, the United States, Europe and this year we will get them certified in Japan, too. Today we can celebrate. We do not simply make organic co ee. We have reached the level of specialty organic coffee.”

For the farms, this is a landmark. Specialty organic co ee is found on very few farms around the world that are able to align the two practices.

In addition to coffee, the Klem family has created an excellent polyculture combination with avocados and bananas that make the fields a harmonious ecosystem. “My father was always very concerned about environmental preservation. We are finishing a project to transform Pedra Dourada into an RPPN (Natural Heritage Reserve), we have always wanted to preserve that natural sanctuary.”

The farms are actually an extension of the Klem family. Ce sar says that he does not have employees. “Here on the farm we have partners. There are 45 partner families. Each family has a plot of land that it cares for and receives part of the production. Although we have a lot of land, we use a familial production system. They are our partners in the quality we achieve. They embrace the same ideal planted by our father.”

The labor Fazendas Klem also yields results. They are certified USDA Organic by IBD, they have the European organic seal, Orga nico Brasil, UTZ, Rainforest Alliance Certi ed and Starbucks C.A.F.E. Practices.

In 2014, they achieved 10th place in The best Coffee of The Year Brazil. The following year, 5th place in Best Coffee organized by Nestle Brasil and 7th place in the VII Prova de Cafe s Certifcados – Ima ora Rainforest (in 2015 and 2016).

They were finalists in the 25th Ernesto Illy Quality Award for Espresso and in the Fazenda Sustenta vel (Sustainable Farm) contest organized by Globo Rural 2016.

Since the beginning of this new phase, making a mark for the brand has been a great concern. Today, Fazendas Klem’s coffee is recognized around the world. “We are proud of our origins, of our family, of our coffee, and we want to bring these coffees to tables worldwide,” Ce sar concludes.

For more information

Coffee processing system: Natural

Concern about quality

This natural coffee comes from the mountaintop “Santos” field, from which one can see the city of Luisburgo in all of its splendor. It is a 100% organic field, polyculture with tropical avocados. The caretaker of this field with excellent results in the cup is partner Edicarlos de Freitas Klem, who lovingly cares for the fields each year. The harvesting process was over cloths, with the cherries at 85% maturation. A pre-cleaning process is used before the cherries go to a vertical dryer. As the lot was small, slow drying was used, taking around 2 weeks to reach 11.5% humidity. After this, the coffee was put in a big bag to stabilize the water molecules and homogenize the coffees aspects, both physical, which isn’t worth much, and in the cup, which is complex, like the soil.


10 August 2017 - 9 April 2018

IMAFLORA -G-000005
29 May 2017 - 28 May 2020

CA 7859/16 US 3108/16
22 September 2016 - 21 September 2017*

Organic Certification following the global protocol


Farm Information
  • Farm Name
  • Farmer
  • Altitude
    900 - 1200 masl
  • Farm Size
  • Score
  • Rank
  • Awards
    Presidential Award
Lot Information
  • Year
  • Processing System
  • Variety
    Yellow Catuai
  • Overall
    Silky, floral aftertaste, chamomile, lemongrass aftertaste.
  • Aroma / Flavor
    Lavender, citrus, strawberry, orange, honey, watermelon, grape, tropical fruit peach, herbs.
  • Acidity
    Citric, fruity, melon, sparkling, crisp, bright, lemon, cherry.

LUISBURGO, Brazil Naturals