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History of the farm

The farm was located in an area with land with all the characteristics for coffee-growing, good soil, elevation, cool climate. The catui_ and catucai varieties were chosen due to their resistance to pests and for being adapted to our climate; over time, the coffee plants that did not produce quality or quantity were replaced by others of the same species, thus creating a uniform plantation targeting quality and productivity. Today, Fazenda Santa Barbara has several patios with greenhouse-like covered areas like,

the harvest is selective, the coffee cherries being picked, drying is followed very carefully, avoiding dew and other climactic adversities.

Coffee processing system

The coffee is processed by wet method, remaining in the trough for between 18 and 24 hours, then goes to the patio where it is spread as finely as possible until all water has been removed. It is then raked according to the space of the patio until reaching the specified humidity and is later bagged and taken to the depot to wait for final processing.