Cult Espresso
FAZENDA CALIFORNIA - EXPERIMENTAL PULPED NATURAL - BRAZIL
FAZENDA CALIFORNIA - EXPERIMENTAL PULPED NATURAL - BRAZIL
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| TASTE |
PARMA VIOLETS, CHERRY, MALT, ORANGE ZEST
|
| ORIGIN | NOTRE PIONEIRO, PARANA, BRAZIL |
| FARM/MILL/CO-OP | FAZENDA CALIFORNIA |
| VARIETAL | ARARA |
| PROCESS | EXPERIMENTAL PULPED NATURAL |
| ALTITUDE | 750 MASL |
| PARTNER | LANGDONS |
Fazenda California, owned by Saldanha Family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period, hindering the activity. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, with four well defined seasons and a wide temperature range, turnning this portion of land into an extraordinary environment for the development of the high quality Arabica coffee lots.
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In 2004, the family Saldanha Rodrigues acquired the farm. Being a visionary, the entrepreneur, Dr. Paulo Cesar Saldanha Rodrigues, who always said that "You can always do things better," started a new cycle of coffee plantation on the property. A tragic plane crash in late 2004, prevented Dr. Paulo from seeing his dream come true, though. However, the project for production of specialty coffees continued. Luiz and Flavia Saldanha studied Agronomy at ESALQ/USP, one of the best brazilian agricultural universities and steped into Paulo's footsteps to pursueing that dream. Today, the farm had 100% of its coffee production renewed. Its structures and production processes, harvesting, wet mill, drying, storage and dry mill were upgraded and a management system of sustainable production was set, adapting the property to the highest levels of the globalized market demand. Nowadays, with the mission of producing high quality food for the consumer, society and the environment, husband and wife, who are both Q-Graders, share the same love for coffee quality and dream of extending this passion for the next generation. Heloisa and Maria, their daughters, live in this beautiful "terroir" and will be the ones to continue the family tradition.
ABOUT THE PROCESS
In this processing, coffees are harvested in selective picking and then washed in order to separate sinkers and floaters. Then, cherries are pulped a put in an anaerobic container. Dry fermentation process goes on for 48 hours. After that, coffee is washed and submerged in water to be fermented for another 48 hours. Temperature and pH are measure to guarantee that the fermentation is being properly conducted. After that, coffee is washed and dried in parchment in parabolic patios.
