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Experimental 3 Fazenda Queixadas and Cachoeira E Palmital
2579.2Practice Brazil Cup of Excellence
US$6.50/lb
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After the death of his Father, Fabiano, with the support of his mother, the matriarch of the family, and of his siblings, began coffee cultivation.
The farm is located in a region privileged by the altitude of the Cerrado and bathed by the waters of the Paranaíba River.
It is specialized in producing organic foods, cultivated with sustainable techniques that preserve local biodiversity. The producers believe that it is possible to produce healthy foods without harming the environment, and thus the products are free of pesticides and agrochemicals.
In addition to this, the Alto Paranaíba region is known for its crystalline waters and pure air, which contribute to the quality of the farm’s foods.
At the farm, the producers are committed to quality and sustainability. They dedicate themselves to producing healthy, flavorful foods, and are always seeking new techniques and technologies to improve production.
Fazenda Queixadas started cultivating coffee as the farm’s main activity. It also produces some cereal grains. Coffee has always been the family’s passion.
The farm has a total area of 605 hectares. It is concerned with the environment and all the water reserves are protected.
In order to produce with quality, the producers unite the tradition of cultivation with love and the technologies necessary for good results.
The farm produces Red Catuaí, Red Bourbon, Arara and Catuaí 144 and has a total production of 2500 bags, with an average productivity of 38 bags per hectare.
Nowadays the farm’s specialty coffees have already been awarded as the best coffee in the natural category, standing out for growth and quality with every harvest.
The coffee was picked mechanically and taken for fermentation in a pile with a cloth for 72 hours.
Certifications
Rainforest Alliance, RA_00061132111
Issued 4 September 2024
Valid until 6 June 2027
| Boxes: | 6 |
|---|---|
| Score: | 90.5 |
| Variety: | Arara |
| Weight: | 396.8 |
| Process: | Macro-Aerobic Fermentation |
| Region: | Cerrado Mineiro |
| Rank: | Experimental 3 |
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