The property, whose land has been into Mantiqueira Mountain Range, is located in south of Minas Gerais, where it has many mountains, fertile soil, deep and of good quality. The climate is mild, characterized by rainy summers, with average temperatures about 26 degrees Celsius and winters cold and dry, at which time the temperature around -2 º C and 19º C. The name Cambara was given to the farm by the abundant presence of many of this native tree, which are peculiar silvery leaves and trunks crooked and very tough on the grounds of the property. The Cambara, measuring about 10 feet high, stand out in the distance in the view. The patriarch of the family, Joaquim Ferraz Junqueira, acquired Cambara Farm in 1929. His grandson, Algenio Ferraz de Castro, who is currently leading the work on the property, following the family tradition and integrating the third generation of farmers. The current owner, following market trends, produces gourmet coffees since 2002. Taking advantage of the region conditions as high altitude, with soil and climate proper for growing crops, made by more productive varieties of coffee, invests in new technologies, which, added to natural factors, allow the development of differentiated coffees, from extreme quality. The producer also promotes the professional qualifications of their employees – 10 families who live and work in the property – and offers them opportunities for individual growth, so many of them developed their skills to the point of becoming a national recognized professional. He believes that the best quality of life and peoples development are very important for happiness, personal and professional satisfaction, positive factors that drive all those involved in coffee production on the farm to grow Cambara each other to overcome obstacles and achieve goals. All this history of success allows the Fazenda Cambara insert itself into the specialty coffee market, gain international recognition through participation in competitions sponsored by BSCA Illy and EMATER, among others, and attract new markets every year.
Coffee processing system
The coffee harvest is done when 70% of the fruits are ripe, usually in July. The harvested beans are transported on the same day, at dusk, to the processing structure, where they are washed, peeled and distributed in very thin coats, drying in the terrace. During the days that follow, the coffee is moved several times a day and, as their moisture decreases, the pile is made in afternoon. When the condition of the grain moisture is approaching 14%, the coffee is stored in bins to rest for about 30 days, returning to the terrace to complete the drying and then, returning to the bins for one more week until being processed and kept on the cooperative for marketing.
Commitment to quality
The grower Algenio Ferraz de Almeida seeks to participate in all courses of technical education, promoted by SENAR – National Service of Rural and cooperative, and is registered in the program Certifica Minas, the State Government, which attests good agricultural practices, following international standards of production respecting the environmental and labor standards. The producer, from the cooperative COCARIVE – Regional Cooperative of Coffee Growers of Vale do Rio Verde, has this technical entity assistance and also the EMATER-MG – Enterprise Technical Assistance and Rural Extension of the State of Minas Gerais, in Carmo de Minas, in treatment of plantations.
|Farm Name||Café Cambará|
|Farmer/Rep.||Algênio Ferraz de Castro|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||46|
|City||Carmo de Minas|
|Program||Brazil Pulped Naturals 2010|
|Processing system||Pulped Natural|
|Coffee Growing Area||100|
|Auction Lot Size (lbs.)||3042.38|
|High bidders||Wataru & Co., Ltd. and Proud Café Classificados (Rio de Janeiro, Brazil)|