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The Paixao farm, was the part of the Paulo Dario family’s lands that was given to him by the family division finance when his mother Alice Carneiro Pinto died. The property, located in temperate climate region, in the Mantiqueira Mountain Range it has 35 hectares of preserved forest and 15 hectares of coffee plantations. In plantation areas, the average altitude is 1,200 meters.

Coffee processing system

The selective harvesting is done when most of the grains is mature. The coffee is transported by truck, in the same day that was harvested, from the plantation, to the processing structure, at the stands of Paixao farm, being placed on a platform from which is conducted to a machine to remove the peels, helped by a blade of water. The grains were processed by the humidity system and separated as pulped natural coffee, green coffee and dry coffee beans (beans that had dried on the coffee plant before the harvest). Among the pulped natural beans, peeled, those which are mature lose the skin easier and result in better-quality coffees. These are selected and spreaded out on terraces to dry until their humidity levels reach the desired level of 11%. Do not use mechanical dryer. Samples from these lots are sent to taste, for a drink. The coffees that receive the highest grades are separate to form a specially lot, prepared for the Cup of Excellence. This entire process ensures the quality of the product.

Commitment to quality

The correct maintenance of cultural practices, making the ground analysis for correction of nutrient deficiencies, the determination of the proper time for harvesting, transportation of harvested coffee to the processing structure on the same day, and care for the spilled coffee on the terraces not being exposed to the rains, were the main measures taken, to ensure the quality of the drink.