Brazil Fazenda Das Almas

Producer Adriano Muniz
Farm Fazenda Das Almas
Municipality Cabo Verde
State Minas Gerais
Region South of Minas

Sun Exposure Sun grown
Farm Size 109ha
Altitude 1,150masl
Latitude -21.434381
Longitude -46.340730

Variety Icatu
Process Natural
Fermentation Anaerobic
Drying Patios and Mechanically

Harvest Year Late 2024

Flavor Brown Sugar, Banana, Dried Mango, Berries, Winey
Descriptors Smooth, Juicy Stone Fruit Flavors

Certifications UTZ and Rainforest Certified

About this coffee Fazenda das Almas is a truly beautiful farm in the steep hills outside Cabo Verde in Minas Gerais. There are multiple plots scattered across the steep hills, sheltered by tall Eucalyptus trees, growing Bourbon, Catuaí, Yellow Catuaí, Catimor and other varietals. The farm also is home to dozens of experimental plots that are growing research varieties that are currently known only by codes.

Natural water sources on the farm are protected by native forests that make up 38% of the land; almost double the 20% required in Brazil. These native forests act as reserves and ecological corridors for both trees and animals native to the area and protects the 21 natural springs across the farm. Solar power generates the electricity and returns additional power to nearby town of Cabo Verde and in 2017, the family set up a generator that is run off biogas created by organic waste from processing and farming. Despite the larger size of das Almas, there are 12 break stations with wash rooms spread out no more than 300m walking distance from one another for both male and female workers at the farm.

As the harvest begins and multiple plots are ripening at different stages, Adriano and Matheus are able to pick, sort and dry on a tiny mechanical drier that they designed and engineered themselves. They’ve applied many innovative techniques to their fermentation and drying and are able to produce wildly consistent and high impact coffees at a sustainable volume.

This coffee is all Icatu, a yellow Brazilian variety that is high yielding with great disease resistance. The whole cherry is cleaned, sorted and then moved to large stainless tanks for 72hrs. The size of these tanks is uncommonly large, and therefor keeps a cooler temperature over the length of the fermentation. The coffee is first partially dried on patios under parabolic covers, then in full sun on patios and finally finished slowly in a mechanical drier before resting in large wooden boxes inside their warehouse. Once sold, the coffee is then hulled at the farm, before being sorted further at SMC in Guaxupe and finally exported.