Fazenda Sertão – Brazil

FLAVOR NOTES:
MILK CHOCOLATE, ALMOND, MANDARIN

Farm : Fazenda Sertão
Variety : Yellow Bourbon
Process : Natural
Region : Carmo de Minas
Altitude (masl) : ~1250m

Fazenda Sertão is a family company with more than 100 years of history in production of high quality coffee. These days the company is run by four siblings ; Francisco, Luiz Paulo, Glycia and Sandra together with their spouses.

The farm is located in Carmo de Minas region. An area well known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. All this have resulted in an expansion of the company’s coffee program. The Sertão Group is constantly developing infrastructure to product a wide variety of high quality arabica coffee.

The core of the Sertão Group’s permanent team consists of around 140 families that reside on-site throughout the year. For these families Sertão Group provides free good-quality housing, running water, electricity as well as milk, fruits and coffee. They also have an on-site primary and secondary schools with fully qualified teachers, on-site medical and dental care, football fields and fishing ponds.

Sertão Group takes special care trying to ensure environmentally sustainable practice. They have programs to preserve springs and water sources, wildlife, forest and other vegetation as well as take care of the soil.

Natural Processing

Natural Processing or dry process, means that the coffee cherry dries as a whole with the fruit flesh and skin still attached. With the flesh and mucilage of the cherry still intact to the bean. This kind of method is the original way of processing coffee beans and has it’s backgrounds in Ethiopia. It may take up to 4 weeks before the cherries reach their desired moisture content. After this the now leather like flesh of the cherry is hulled off the beans before they are ready to be sorted.

Natural processing often enhances the sweet, ripe fruit flavours of coffee. It is also the most eco-friendly way of processing because it requires the least amount of water. If not monitored properly this method has a potential to create defects and unwanted flavours. But when done correctly the results can be quite remarkable.

 

Maria Bercelia – Colombia

FLAVOR NOTES:
RIPE CHERRIES, BERRIES, SATURATED SWEETNESS, ELEGANT, CLEAN

Farm : Los Angeles
Owners : Maria Bercelia Martinez and Jose Vianey Erazo
Varieties : Caturra and Colombia F.6

Process : Washed
Region : Acevedo, Huila
Altitude (masl) : 1770m
Harvest Method : Handpicking

We are really happy to get Maria Bercelia’s coffee back on our coffee menu. The coffee grows on Maria  Bercelia’s farm called Los Angeles in Acevedo, Colombia. Acevedo is municipality in the southeast corner of the Huila department. Acevedos climate has a wide diversity in humidity, temperature and rainfall, which leads to differing but ideal coffee-growing conditions. And the variety found in the cup profiles coming from Acevedo really reflect this diversity of microclimates. The coffees are anything but uninteresting, they are incredibly sweet, complex and fruited cups.

The coffees that grow in higher elevations are typically denser and have higher perceived acidity in the cup. Partly this is due to an increase to UV radiation but also by the larger diurnal swings that happen in these altitudes. The cooler nights also lead to slower cherry maturation that helps the beans gather more sweetness and complexity in flavour.

Maria Bercelia Martinez

Maria Bercelia’s family’s path to specialty coffee farming isn’t one of the easiest ones. After running a hardware store for many years in a city torn between different paramilitarian groups she and her husband had to flee to the safer region in the county side of Huila. Here they used they savings to purchase a piece of land to start their coffee farm Los Angeles. Since they had no knowledge over coffee farming they hired a local farmer to teach them about cultivation, cup quality and how it affects on the price paid for the coffee.

With great dedication, hard work and the help of Fairfield Trading company  Maria Bercelia and her family have been successful in turning their business focus to specialty coffee. Their passion to quality was rewarded in 2016 when their family’s coffees occupied two places in the final of the Collaborative Coffee Source’s Acevedo Cup – a regional coffee quality competition by CCS and Fairfield trading.

Fairfield Trading

Alejandro Renjifo, Fairfield’s founder and president, has a background as a coffee economist. He held long stints at both the International Coffee Organization (ICO) and the Federación Nacionale de Cafeteros de Colombia (FNC) and he’s been responsible for launching the FNC’s specialty division in North America. This happened during a time when Colombian coffee was mainly characterized by a fictional character,  Juan Valdéz. Alejandro pushed the FNC to recognise the incredible diversity of Colombian terroir.

While his background is impressive there’s more to his team at Fairfield trading to inspire confidence in their work. They value and have cultivated excellent palates as well as possessing a keen sense of how to forge good and interpersonal relations with each smallholder with whom they work. Understanding and finding the balance between these two elements of procuring specialty requires great skill.

Buena Vista – Guatemala

FLAVOR NOTES:
CITRUS FRUITS, ALMOND, RED PLUM, JUICY 

Farm : Buena Vista
Owner : Luis Pedro Zelaya Aguirre
Variety : Villa Sarchi & Bourbon

Process : Washed
Region : Antigua
Altitude (masl) : 1772-1900m
Harvest Method : Handpicking

Buena Vista is a beautiful and relatively big farm in the outskirts of the town of Antigua. It boasts a magnificent view over the town with the volcanos in the background hence the name “Beautiful View”. The farm cultivates many varieties including Villa Sarchi, Bourbon, Caturra and Geisha.

The owner of Buena Vista is the patriarch of Zelaya family, Luis Pedro Zelaya Aguirre and comes from a long line of coffee farmers. His son, who also bears his name, has taken over many of the duties of running the family business and looking over his fathers farm. With the help of Luis Pedro Jr the family has turned their whole focus on specialty coffee. They are very dedicated, innovative and passionate coffee people who help many of the other farmers in their community to achieve better quality coffee.

Zelaya family

The Zelaya’s own and manage several coffee farms and run a famous dry mill by the name of Bella Vista. On their mill they focus on careful and innovative processing of the delicate micro lots. Zelayas have implemented ventilated greenhouses with raised beds to ensure and better the results of coffee processing. Due to this careful and consistent work results in very personal and unique cup quality from year to year.

Zelayas don’t consider their coffee endeavours only as business. For them it’s also a form of building a basis for their family and the community for years to come. They are providing the community with jobs, education, training and knowledge and also constantly looking to improve their agricultural activities to reduce chemicals and to better the quality.