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The future of Brazilian specialty coffee? Ricardo Tavares, the humble owner of Chapada de Minas powerhouse farm Fazenda Primavera, can justifiably make a claim that he and his team are leading the charge. Our Primavera Yellow Catuai Natural Process is grown at 1000 meters in the rolling hills of Angelandia, Minas Gerais State-of-the-art technology, a near-perfect biome for coffee and environmental sustainablility are hallmarks of this near-1000 hectare farm. Primavera's agility in responding to new agricultural research and technology and to new trends in consumer preference is one of its main assets. For example, microlots are dried on raised beds, coffee is intercropped with shade trees on specially selected plots of the property, Natural and Honey processing eliminate the use of water, and coffee is evaluated constantly to find the best cup profiles.
Social and environmental sustainability have always been integral to the farm's operations and it is of great importance to Ricardo that production techniques minimize environmental damage. A power plant on the farm recycles water used in depulping to produce energy and the coffee pulp is composted for use as natural fertilizer. Primavera's team conducts outreach to neighboring farmers to share knowledge and best practices to help move the region of Angelândia and Chapada de Minas forward, particularly through Instituto Café Solidario.
Fazenda Primavera's installations include a 24,000 m² drying patio, 14 electric dryers, and equipment for processing Natural, Pulped Natural, Honey, and fully Washed coffees. The farm cultivates predominately Red and Yellow Catuai and has been adding new varieties, from Topazio to Geisha. Pulped Natural Geisha from Primavera won first place at the 2018 Cup of Excellence!
This excellent Natural, a delicious and full-bodied pourover and single origin espresso option, is the backbone of our blended espressos Stradivarius, Mondocello and La Boda.
