Here's what Falcon Speciality the importer of this coffee have to say about it:
As part of the Cocatrel Cooperative in Tres Pontas, Sul De Minas there is a group that was started this year for the female farmers who are part of the Cooperative. The Cafeina Group are made up of 21 % of the members of the Cocatrel Cooperative equating to 1154 women producers. The idea was to encourage the engagement of these female producers in the decision making process of the Cooperative. They are organised to have meeting every two months to improve their education and knowledge but also to increase their visibility in the coffee growing community and promote their involvement.
This pulped natural lot comes from Jacqueline (Jaja) and Flaviane.
Fazenda Matao has is over 100 years old and Flaviane Botrel is heavily involved in the day to day running of the farm. The farm is quite large at 450ha with 300ha planted with coffee. Flaviane is always looking at ways in which they can improve their quality and produce specialty coffees.
Jaja became a producer, who works happily on her farm tending her coffee plantations with her husband Gilberto on their farm Fazenda Zaroca. The farm is a total of 154 ha planted with coffee and the annual production is around 6000 bags. On the farm 60% is collected by hand due to the topography of the land. They have worked hard on treating the plants with the right nutrients and care to help them flourish and produce the best cherry possible that is compatible with specialty production. Jaja is also the sister of singer Milton Nascimento, also known as Bituca. In childhood Jaja and Bituca always played in the coffee fields on their Uncle's farm. Nowadays, they are looking for the best way to prepare coffee batches, conducting employee training and knowledge to improve quality and excellence. Fazenda Zaroca in 2018 placed in the Cup Of Excellence after entering coffee for the first time.
These coffee is pulped natural is made up of Topazio. The coffee is machine harvested before the grades are separated and then pukped removing nearly 1005 of the mucilage. After this it is then left to dry on the patio of 7 - 10 days being regularly turned. The coffee is then left to rest for 30 days before being hulled and then delivered to the cooperative.
