Name:
FAZENDA TRES BARRAS W281
Category: Bean Explorer
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Grower Profile
Meet Marcos Rutkowski, the guardian of the Rutkowski family legacy and the third-generation coffee farmer whose roots trace back to a small Polish family making a bold leap to Brazil during World War I. Marcos’s great-grandfather, Adam Rutkowski and his son, Joao Rutkowski, was among the brave pioneers who ventured into the unknown, driven by the dream of cultivating their own lands in the fertile soils of Brazil.
From those early days of laboring on coffee, orange, and lemon plantations to eventually owning their patch of earth, the Rutkowski family’s journey is a testament to resilience and determination. 17 years after their arrival, the family collected enough money to buy their first 8 hectars of land and started to produce coffee. This investment has become a step towards prosperity and led Joao Rutkowski to marry and expand the family. After facing the Black Frost, Joao decided to move the family business to Sao Roque in Minas Gerais, acquired 12 hectars of land and started coffee, avocado and mango plantation.
Marcos grew up immersed in the rhythms of farm life, learning the ways of coffee cultivation from his father and grandfather. As a young boy, he would accompany them to the fields, eagerly absorbing their wisdom and expertise. With each passing season, Marcos developed a deep love for the land and a profound respect for the traditions that had been passed down through generations. When the time came for him to take the reins of Fazenda Três Barras, Marcos embraced the responsibility with open arms, determined to honor his family’s legacy while charting a new course for the future.
Farm
Nestled in the rolling hills of São Roque in Minas Gerais, Fazenda Três Barras stands as a testament to the Rutkowski family’s enduring connection to the land. Here, amidst the verdant landscape and under the tropical seasonal climate of the Serra da Canastra, Marcos Rutkowski tends to his coffee plants with unwavering dedication.
With a dry winter with lows of 10°C and an annual average temperature of 25°C, reaching up to 40°C in the spring, the farm experiences the full spectrum of nature’s offerings. Guided by the expertise of a trusted technician, every aspect of cultivation is carefully planned and executed, from cultural treatments to soil preservation practices. The farm buzzes with life, echoing the rhythm of nature and the spirit of exploration that defines the Rutkowski family’s ethos.
But it’s not just about quality; it’s about sustainability too. Marcos understands the importance of protecting the land for future generations. That’s why Fazenda Três Barras embraces practices like soil preservation and reduced chemical fertilizer usage, ensuring that every cup of coffee tells a story of stewardship and respect for the environment. In order to increase the production of coffee, especially the coffees of superior quality, Mr. Marcos has the objective of expanding his area, so that he can improve his post-harvest structure, especially the construction of a suspended patio.
As the sun rises over the horizon, signaling the start of another day’s work, Marcos and his team swing into action. As it is a single field, the harvest takes place in 3 days, starting in July. The coffee cherries, plump and ripe with flavor, are picked with care and swiftly transported to the processing unit. Here, amidst the hustle and bustle, the magic unfolds. With a twinkle in his eye, Marcos shares the secret to their exceptional coffee: a natural process that preserves the essence of the bean.
Initially, the producer places his coffee in thinner layers, allowing the gentle warmth of the sun to work its magic. As time passes and the coffee begins to dry, Marcos monitors the beans closely, gauging their progress. When he notices that the coffee is no longer peeling on the patio, he begins the meticulous process of folding and turning the beans, ensuring even drying and optimal flavor development. This labor of love continues for days, with Marcos and his team tending to the beans with unwavering care. The drying process lasts an average of 10 to 12 days, each moment infused with the spirit of craftsmanship and dedication.
Cup profile
As you take a sip of Brazil Fazenda Três Barras, you’re transported to a world of flavor. Notes of chocolate dance on your palate, followed by hints of caramel, sugar cane, and the subtle sweetness of red fruits. It’s a symphony of taste, a tribute to the Rutkowski family’s dedication and passion for their craft.
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