One of the benefits of vertical integration is direct connectivity to the soil and coffee that we grow on our farms. We went a step beyond partnering with Brazilian farmers… We became farmers and bought our own land. Through the ownership of our own farms, we have assumed the responsibility of growing quality coffee and maintaining that quality through our own vertically integrated chain. Our commitment to quality and transparency shows with the many awards and accolades our farms have earned.
Fazenda Monte Verde Microlot comes from the Santa Barbara section of Fazenda Monte Verde, where most of our award-winning coffees are grown. This particular section, just over 12 hectares with an altitude of 1120-1260 meters, is planted with the highly prized Yellow Bourbon varietal. The topography of this section of the farm is a gentle east-facing slope that catches the morning sun, encouraging coffee production. Although iron, an important nutrient for coffee, is abundant throughout the farm, it is in higher concentrations here in the Santa Barbara section.
Fazenda Monte Verde Microlot is a pulped natural coffee that has a bright, clean acidity and a creamy body. Notes of cherry, chocolate and lime are evident in the cup, making this a delicious Brazilian microlot that can be enjoyed all day. From our Cup of Excellence, award-winning farm, straight to your cup.
Brazil grows around one-third of the world’s coffee. It has been the world’s largest producer of coffee for over 150 years. Commercial production first began on the Paraiba River, close to Rio de Janeiro, where its proximity to the port helped facilitate export. The first commercial farms were large, slave-driven plantations with a focus on aggressive production, in contrast to the smaller farms that flourished throughout Central America at the time. From 1820 to 1830, coffee flourished in Brazil, creating great wealth for those who controlled its production. They became known as coffee barons and held significant political influence in Brazil. The 1880s through the 1930s gave rise to Brazil’s second coffee boom. At this point the government implemented protectionist practices to help stabilize coffee prices. The government would buy coffee from producers at an inflated price when the market was low, and hold it until the market was high to help stabilize prices. By 1920, Brazil was producing 80 percent of the world’s coffee, which helped to finance a large portion of infrastructure throughout the country. Today, Brazil is the most advanced and industrialized coffee-producing country. The farms (fazendas), with mountainous terrain utilize strip-picking methods, where the entire branch is stripped of its cherries at once. The various levels of ripeness are then sorted during processing. The large flat fazendas will utilize machines that shake the cherries loose from the branches. Brazil’s coffee tends to be lower in acidity, heavy in body, sweet and have a flavor profile of nuts and chocolate. It is often the majority component of espresso blends. Brazil’s reputation for focusing on quantity over quality is slowly starting to change. Specialty producers may pick by hand and grow interesting varieties at higher elevations, leading to very delicious and interesting coffees.