History of the farm
Fazenda Cafundo was acquired by Pedro Santana from a friend in 1989; it is a calm place where he lives. He invested in coffee cultivation, taking advantage of the property’s lands at about 1360 meters of elevation.
The elevation and the climate contribute to coffee planting. The soil is duly prepared to receive the seedlings. In addition, the cherries are chosen selectively, and the coffee is pulped by the natural wet method, helping to preserve its best properties.
Coffee processing system
The coffee is pulped using the wet method and dried on cement patios without the use of a mechanical dryer. After the selective harvest, in which the ripest beans possible are picked, the coffee is processed at the headquarters of Fazenda Cafundo. It is received from the farm and taken to the pulper by slope, helped by a water slide. The ripest coffee is most easily pulped and is the highest quality. The process continues with its separation and drying. The next step it to observe its moisture level (11%) and remit a sample for cup testing (lot by lot), grouping the lots. This entire process is what guarantees the quality of the product.
Concern about quality
The concern about the quality of the coffee begins with balanced fertilization. According to the Coffee Cultivation Safety and Quality Manual (2004), the main care to be observed during the coffee harvest is precisely to avoid contamination of the berries.
|Farm Name||Fazenda Cafundó (2014)|
|Farmer/Rep.||Pedro Santana Mesquita|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||36|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2014|
|Aroma/Flavor||floral, tangerine,* cherry, red berry, mango, pear, caramel, molasses|
|Acidity||very sweet, smooth, round, lively, refined,light|
|Other||juicy, perfume, silky, sweet long aftertaste, creamy, buttery, sugar cane mango, soft, delicate|
|Processing system||Pulped Natural|
|Coffee Growing Area||7 ha|
|Farm Size||28.5 ha|
|Auction Lot Size (lbs.)||2380|
|High bidders||Wataru & Co., Ltd|