CAPOEIRA OSCAR G. CONTRERAS E MARISA CONTRERAS
Region – SUL DE MINAS, AREADO
Variety – Mundo Novo | Rubi MG 1192 | Yellow Catucaí | Red Catuaí IAC 99 | Red Catuaí IAC 144 | Yellow Catuaí IAC 32
Altitude – 820 m AMSL
Process – Pulped Natural + Controlled Fermentation
Screen: 16up
Cupping notes – FLORAL, WINY, CARMELIZED SUGAR, SPICES, TROPICAL FRUIT LIGUEUR
SCA points – 88
Farm Facts
Families: 2
Employees: 2
People benefited: 6
Environment
Altitude: 820 m
Region
Areado (South of Minas)
Climate: Exportado
Productions
Coffee Area: 82.50
Variety: Mundo Novo | Rubi MG 1192 | Yellow Catucaí | Red Catuaí IAC 99 | Red Catuaí IAC 144 | Yellow Catuaí IAC 32
Processing Method: Pulped Natural + Controlled Fermentation
Certification
Grower Profile
Production
One of the processes that the Capoeira farm prioritizes is the traceability of the coffees. Every management or process carried out in the coffees is registered, so that there is a transparency of everything that was carried out. Each coffee produced in Fazenda Capoeira generates cups with different histories and unique characteristics of the farm, Marisa emphasizes that production must always involve people who are passionate and who love what they do, because that way she can bring to the end consumer much more than the beverage, she takes stories. Specialty coffees are produced by passionate people who love what they make and bring it to passionate consumers who know how to recognize the value of every story behind every cup. Marisa says that despite being in a low altitude region, she believes that this factor helps in the production of coffees that are unique and characteristic of Fazenda Capoeira.
Harvest
In order to harvest more ripe coffees and increase the quality of the coffee produced on the farm, a selective harvesting of the fields is carried out. The strategy is to carry out a harvest planning so that those plots with a higher percentage of ripe fruits are harvested first, in addition to observing the ripening stage, the farm measures the brix degree of each of the plots for better guidance and decisions on when start harvesting. According to Marisa, in order to produce specialty coffees, the process has to be observed, from the choice of varieties, soil preparation, fertilization management to post-harvest processes, this union will ensure that higher quality coffees are produced.
Post-Harvest
Despite all the management practices recommended for the production of specialty coffees, Marisa believes that, for the production of quality coffees, not only the management is responsible, but the treatment given to the coffee. For Marisa, taking care of the cafes is taking care of a living being, it`s working with food that will reach many people, and these people deserve to have a product worked with care, respect, observing all the hygiene factors. And one of the practices that Marisa observes that has made a difference in her production is during the drying of the pulped natural coffees. Marisa reports that when the pulped natural coffees arrive at the patio, on the first day of drying, she does not use the handling of turning the beans, only the following day, and this has brought differentiated sensory results.
Sustainability
Sustainability involves social, environmental and governance, these are differentiating factors on the farm when quality coffees are delivered. It`s taking the world beyond coffees, it`s showing that Fazenda Capoeira is in balance, that the property`s success story is built on this pillar and with partnerships and alliances that help in all phases of the coffee production chain. For the Capoeira farm, sustainability is part of the property`s values, it`s something about honor, pride and making sure you produce an extraordinary product, but in a sustainable way and within good practices.
Future Projects
Marisa believes that, despite the coffee being a perennial coffee crop, each year is a new chance to be able to produce differentiated coffees, that every year new discoveries in processes can be made and coffees with differentiated sensory characteristics can be produced, which can improve each year. The innovations that emerge each year help to improve the quality of the coffees produced and extract the maximum potential that each coffee can present. At the Capoeira farm, the objective is to rescue the soil characteristic of forests, with the objective of increasing the concentration of organic matter found in the soil, in addition to suffering less from climate change. The care with each plot on the farm is also aimed at creating favorable microclimates for the production of quality coffee, promoted by ground cover and shading. On the farm, pollination by bees is still used in some plots, which has brought excellent results for the property.
Final Message
Marisa loves people, connections, affection, reunions that the coffee world provides. Marisa hopes that she can leave to the world a more humanized, more sustainable coffee growing, in which she can observe the evolution or revolution that takes place from the coffee plant to the lives of the people who consume the drink. In the years she`s been involved in coffee growing, Marisa says she`s always been sure she didn`t need to be the greatest, but rather learn and train herself to be among the best. For Fazenda Capoeira, the coffees produced on the property are extraordinary, transforming the life of a woman and a family, a coffee full of resilience, courage, resilience, and which aims to deliver this more humane coffee plantation to the world. It is to be proud of knowing that the property is capable of producing coffees that will take a little of the history of Brazilian coffee to the world. At the Capoeira farm, everyone who works in the production chain is of equal importance, from the farm`s employees to the consumers, which is why it is important to present the generation of values that this network of people has to the world.