BRAZIL - FAZENDA IP

It all started in 1967, when Isidro Pereira, father of Luiz Paulo, bought the farm. By that time, Luiz was still coursing his graduation in agricultural technics and livestock production. 5 years later father and son joined forces to run their coffee farm together.

FARM: Fazenda IP

VARIETAL: Yellow Catuai

PROCESSING: Natural

ALTITUDE: 1,300 meters above sea level

PRODUCER: Luiz Paulo Dias Pereira

REGION: Carmo de Minas

TASTING NOTES: Sweet, Toffee, Brown Sugar, Macadamia, Praline

In 1974, by Luiz Paulo’s will, an expansion plan took place at Fazenda IP. More and more coffee seedlings were being planted while the agricultural land grew over 500%. Decades later, Luiz Paulo bought his first de-pulping machine and started studying new methods on coffee processing and the production of specialty coffees.

Decades later, and with a long way to go, there was a concern for quality in the country. The search for the improvement of coffees involved large investments in equipment, machinery and it was necessary that many of the processes were reviewed. What could be a difficult scenario for Luiz Paulo, already in charge of the farm, served as an incentive and new methods of processing coffee began to be studied. Over time, the search for quality became routine, as well as trips to learn about processes carried out in other coffee producing countries and the exchange of knowledge with other producers.

A bonus-paying policy took place as a motivation for all personnel involved in post-harvest tasks when a lot results on cups are rated over 80 points. Although, a cutback happens when serious defects appears on the cup tasting such as bad fermentations. At the same time, Luiz Paulo offers to the staff some guiding and explanations about the importance of quality processes in coffee growing.

“Nowadays it's all about quality and control. Search for innovation in specialty coffee business must be constant and mandatory. Nowadays, no one can run a coffee farm in a sustainable way with coffees rating below 80 points in a cupping session”, say Luiz.

The Group Sertão has always been a pioneer in new methods of coffee processing. And now it's no different. They are processing natural, pulped natural, fermented (aerobic and anaerobic) and honey. The fermented coffees and honey are processed into the Fazenda IP wetmill. The fermentations are done into barrels (anaerobic) and tanks (aerobic). Honey process é the most laborious process and demands a lot of care. For this year, another 2000 square meters of terrace were made for drying the coffee, building another dryer and placing 3 more bins. For this, all the employees that are currently working on the farm are being trained and have to be involved in this process.

This coffee is available only for espresso.