The family, descendent of Italians, who arrived in the region on 1900, purchased these lands in 1940. The sale of the land to a brother of family patriarch in 1950 was reversed ten years later in 1960 and ever since, the property has passed from father to son as an inheritance. In the region where the weather is tropical of altitude, rainfall reaches 1,700 mm per year and the average temperature is near 19º C. The temperature gradually decreases depending of the altitude of the higher planting areas. The landowners make part of the community and are active participants in social media, cultural and religious practices, are concerned with a sustainable coffee growing, preserving, in general, the sources of water and the forests that shelter, and wildlife. Specifically regarding the conservation of the ground, making the plantation along contours to prevent erosion and hold control of weeds and pests consciously. The defensive chemicals and pesticides are stored in an appropriate and used only with technical advice.
Coffee processing system
The harvest is manual and selective. The producers pass through the crop by about four times, picking only the mature fruits that are stored in raffia bags and transported on the same day for processing. The coffee goes through washer and separator green beans, then, by pulper, where it is peeled and has the mucilage removed, where it is immediately taken to the covered yards (greenhouse type) for drying. The beans are moved at least ten times a day until the process is done, and, when dried, are separated into batches for tracking and control, after that, goes to a storage, on bins, are well-ventilated and fully sanitized. Is important to say that the waste treatment system of coffee processing wet, on the next day, the shells are taken to the plantations and used as a complement of fertilization, while the water used to wash the coffee is placed in boxes for decanting. Throughout this process, licensed by the competent state, is held by the family of farmers, which has the infrastructure formed by the three houses where they live, more than four houses for the partners accommodation, the washer, the green separator, the pulper, the mucilage remover, the machine to benefit the coffee, the dryer with indirect fired oven (capacity of 40 sacks) and two covered terraces, totaling an area of 800 square meters.
Commitment to quality
The owners of the farm Cantinho da Serra since 2002, have been investing in the production of quality coffee, succeeding in taking part in local, state and national competitions. They concern about the community where they live, encouraging other farmers to produce specialty coffee source in order to improve the family income and have a better quality of life in the region. Every year, they make the analysis of the ground and properly follow all the technical guidance they receive during the professionals visits from the Town hall, from the Incaper – Capixabas Institute Researches, Technical Assistance and Rural Extension – and from Pronova – Cooperative of Coffee Growers from the Espirito Santo Mountains entity which Mr. Jose Leandro Romao is associate and where is part of the audited committee.
|Farm Name||Sitio Cantinho da Serra|
|Farmer/Rep.||José Leandro Romao|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||40|
|Program||Brazil Pulped Naturals 2010|
|Processing system||Pulped Natural|
|Coffee Growing Area||35|
|Auction Lot Size (lbs.)||2713.89|
|High bidders||San Antonio Coffee Roasters|