About This Coffee
The mountains of Chapada Diamantina in Bahia, where Fazenda Progresso is located, provide the ideal microclimate for producing dense, sweet cherry. The region has been recognized as a coffee-producing powerhouse and many Cup of Excellence winners hail from the region. Bahia’s profile is known for its smooth sweetness, elegant acidity and heady aroma with molasses, citrus and red fruit.
Coffee has been cultivated at Fazenda Progresso since 1984. The farm is working with SEBRAE (Brazilian Service of Support to Micro and Small Enterprises) to share agriculture and coffee knowledge with small producers. They also support a nearby school, where 50 local children have access to classrooms, a computer lab, play area and more.
Cultivation
In addition to coffee, potatoes and wine grapes are also produced at Fazenda Progresso. The farm’s fertile soil and ideal microclimate provide a superb environment for cultivating flavorful coffee, wine and other produce. A full 58% of the farm is preserved forest area.
Brazil Harvest & Post-Harvest
Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing that are designed to maximize productivity. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.
In the past, this mechanization meant that strip-picking was the norm. However, today’s mechanical harvesters are increasingly sensitive, meaning that farms can selectively harvest only fully ripe cherries at each pass. This is great news for specialty-oriented producers.
In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used. The derricadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry - can be used to selectively pick ripe cherry more quickly and cost-effectively than individual hand pickers. A tarp is spanned between coffee trees to capture the cherry as it falls.
With the aid of these newer, more selective technologies, there’s a growing number of farms that are increasingly concerned with – and able to deliver - cup quality.
After harvest, cherry pulped. Parchment and remaining mucilage is then typically laid to dry in thin layers on patios. Parchment is carefully monitored and turned frequently to ensure even drying.
About Bahia
The mountains of Chapada Diamantina in Bahia have played a significant role in the rise of high-quality specialty Brazilian coffees. The region was previously known for wine production and continues to gain recognition for its unique microclimate that fosters flavorful wine and coffee production. Bahia’s profile is known for its smooth sweetness with molasses, citrus and red fruit, as well as an elegant acidity and heady aroma.
Coffees produced in Piatã, one of the highest cities in Bahia’s northeast, have garnered many prestigious coffee awards, including several top-scoring lots in the Brazilian Cup of Excellence. Together with Carmo de Minas (in Mantiqueira), Piatã is widely recognized as one of the best coffee-producing regions in Brazil.
Coffee in Brazil
Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.
Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.
In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.
In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.
With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.