History of the farm
When Fazenda Santa Bárbara was acquired in 2000, the area was entirely pasture. Beans and corn were the first crops planted. The first coffee trees were planted in 2007. More coffee trees were planted in 2012 and in 2014 and there are now 2 hectares of coffee.
Coffee processing system
The coffee is taken directly from the fields to the huller. After being hulled, it is taken to the patio for drying. While drying, the coffee is raked several times per day until it is completely dried. Then it is stored in a warehouse.
Concern about quality
In order to achieve good quality, the patio is swept to remove dirt. The coffee is well spread to avoid fermentation. In the warehouse, the floor is lined to control humidity and there is a cloth above to protect the coffee.
|Farm Name||Fazenda Santa Barbara|
|Farmer/Rep.||Jose Joaquim Oliveira|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||9|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2016|
|Aroma/Flavor||Melon, honey, strawberry, apricot, cranberry, sugar cane, lime, mandarin, orange, mangosteen, jasmine, kiwi, raspberry|
|Acidity||Refined, complex, multidimensional|
|Other||Super juicy, very consistent, great balance, super clean|
|Processing system||Pulped Natural|
|Coffee Growing Area||2 hectares|
|Farm Size||4 hectares|
|Auction Lot Size (lbs.)||596|
|High bidders||Maruyama Coffee, Toa Coffee, Sarutahiko Coffee, & Saza Coffee|