Farm: Fazenda Santa Clara
Varietal: Yellow Catuai
Altitude: 1,100 metres above sea level
Owner: Paulo Alfonso de Resende
Town / City: Campo das Vertentes, Oliveira
Region: Sul de Minas (Minas Gerais)
Fazenda Santa Clara, Microlot, 72-hour Anaerobic Fermentation - Brazil
The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s finest beans. The region is known locally as ‘Vertentes’, because it forms a border between two very important basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast).
Fazenda Santa Clara was established by current owner Paulo Afonso de Resende in 1993 and since then has built the farm from the ground up. The Resende family has more than a century of experience producing coffee, mainly in Southern Minas Gerais. Paulo knew that the land here was ideal for establishing a coffee farm. The farm is located at the "Campo das Vertentes" region nearby the town of Santo Antônio do Amparo and is fairly level, with rolling hills striding around 1,100 meters above sea level. Soil quality is high, and an average annual rainfall of 1,804 mm ensures great conditions for high quality coffee.
Santa Clara is a saint who, together with San Francisco, protects animals and the environment. It is for this reason that Paolo chose the name. Environmental protection is of the utmost importance for the farm, and the main goal (and challenge) for farm staff is to produce high quantity and high quality whilst also observing the highest social and environmental standards.
In setting up the farm, Paolo and his team have worked very hard to establish the very best standards in training and administration. Soil analysis is completed at least once annually and is followed by a precision fertiliser application. Farm labourers receive regular training in work health and safety, agricultural practices and post harvest activities.
The farm has large plots of Catucaí, Catuaí, Acacia and Bourbon. Every effort is made to separate lots according to variety. This 100% Catucaí lot was mechanically picked and then dried on patios for around 7 days. After the coffee reached the correct humidity, it was delivered to dry in mechanical dryers at a low temperature for between 12 and 24 hours.
The farm employees 48 people year round and during peak season the work force reaches 150 people. Wages are defined in accordance with the candidate/worker experience, but in all cases, national minimum waged is observed. Workers also receive medical care and annual checkups and vaccinations.