Brazil: Fazenda Santa Maria (Organic)
Varietal(s): Mondo Novo
Processing: Natural, dried on patios & finished in mechanical dryers
Altitude: 1050 meters above sea level
Owner: Humberto Florezi Filho
Town: Espirito Santo Do Pinhal
Total size of farm: 360 hectares
Area under coffee:170 hectares
Certifications: USDA Organic and IBD Organic
Located in Espirito Santo do Pinhal, the Santa Maria Organic farm was founded more than 50 years ago by the Filho family, who arrived from Italy seeing a better future and improved economic opportunities. More than 170 hectares of the farm's total area of 360 hectares is now dedicated to coffee. This fertile mountain terrain is perfect for the Tupi, Obatã, Mundo Novo and Red Catuaí varieties that are grown on the farm.
The farm is located at around 1,050 metres above sea level, in the Mogiana region of São Paolo State. This rolling, fertile area runs along the São Paulo side of the São Paulo/Minas border, and is home to some of Brazil’s oldest coffee farms. The region is named after the Companhia Mogiana Estrada de Ferro train line, which was founded in 1882 to transport coffee out of the many coffee farms that were expanding into the area at the time.
The farm has an average production of 5,000 bags every season and produces only organic coffee, cultivated free of chemical fertilizers and pesticides.
All the cherries are handpicked and dried on a 37,000 square feet patio. If necessary, drying is completed in rotating mechanical dryers to guarantee drying uniformity. Coffees are all estate-processed using natural and pulped natural systems, which makes them full-bodied and naturally sweet.
Santa Maria Farm is certified organic by the Brazilian Institute IBD (Inst. Biodinâmico). This certification illustrates their commitment to sustainability and to very high social and environmental standards. The farm grows and processes all coffees according to strict organic and biodynamic standards, such as soil detoxification, no usage of agrochemicals, manual weed control, and the preservation of native species. They also have shown a strong commitment to social projects as a way to ensure a better environment while enhancing the living standards of workers.
Some of Santa Maria's priorities today include investments in coffee quality improvement and increasing production. The farm consistently renovates its plantations in order to maintain high yields. Over 40,000 new coffee trees are currently being planted and a drip-irrigation system has been installed.
This coffee has been decaffeinated using the CO2 decaf process.
One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine.
The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.