Fazenda Sertão – Brazil


Farm : Fazenda Sertão
Variety : Yellow Bourbon
Process : Natural
Region : Carmo de Minas
Altitude (masl) : ~1250m
FOB : 4,99$ / kg

Fazenda Sertão is a family company with more than 100 years of history in the 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, a 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 produce 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 school 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 its 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 flavors 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 the potential to create defects and unwanted flavors. But when done correctly the results can be quite remarkable.