Region
Fazenda Boa Esperança is nestled in the breathtaking region of Minas Gerais, Brazil. This area is renowned for its perfect conditions for coffee cultivation, thanks to its rich soil, high altitudes, and diverse microclimates. These natural advantages make Minas Gerais one of Brazil's top coffee-producing regions. Specifically, the farm is located in the Alta Mogiana region, a place that has long been associated with high-quality coffee.
Producer
For more than two decades, Itamar Moares, the owner of Fazenda Boa Esperança, has been growing exceptional coffee. His effective management techniques and tailored fertilization programs have allowed the farm to truly stand out in the Brazilian coffee industry. Itamar’s commitment to innovation is reflected in his collaboration with the Agronomic Institute of Campinas, where they experiment with new coffee varietals in the farm's fertile soils. This ongoing research aims to discover which varietals thrive best under different conditions, ensuring the farm remains at the forefront of coffee production.
Coffee Varietal
This particular lot from Fazenda Boa Esperança consists of the Acaia varietal, a coffee that has its origins in Brazil. Acaia is known for its ability to develop complex and distinctive flavors, making it a perfect choice for the farm’s meticulous growing and processing methods.
Processing
Once the coffee cherries reach their peak ripeness, they are harvested using a machine harvester. After collection, the cherries are delivered to Fazenda Boa Esperança’s state-of-the-art processing facility, where they undergo a series of detailed steps to ensure the highest quality. First, the cherries are carefully sorted to remove any underripe ones before being pulped by machine.
In this lot, 40% of the mucilage is intentionally left on the beans to achieve the Honey processing method, a technique known for enhancing sweetness and complexity. The beans are then fermented in a tank for 28 hours, allowing the sugars in the sticky mucilage to develop slowly. Following fermentation, the beans are washed and spread out on raised beds to dry under the sun. The drying process starts with thin layers, which are later thickened after three days, with the entire drying phase lasting 15 to 20 days. Once the beans reach a moisture content of 17%, they are moved into a warehouse for a 25-day resting period, after which they are dried again until the moisture content reaches 11.4%. The final step involves resting the coffee in storage before it is hulled and prepared for export.
Environmental and Sustainability Efforts
Fazenda Boa Esperança is not only focused on producing excellent coffee but is also deeply committed to protecting the environment. In fact, 40% of the farm is designated as native wilderness, untouched and preserved to support local ecosystems. This area is home to native trees, wildlife, and natural habitats. Additionally, sections of the farm that have poor soil quality are renovated using natural methods to improve their fertility, ensuring that these areas can be used for future coffee cultivation. This dedication to sustainability reflects the farm’s vision of creating a lasting and environmentally responsible future for coffee farming in Brazil.
