Brazil Natural Arabica NY 2/3, Screen 14 up, Fc, Organic, Fazenda Dutra
|Unit of Measure||bags of 60kg|
Coffee production in Brazil represents about one third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta are grown, the latter known as Conilon, whereas Arabica clearly dominates with a growing share of ca. 80%. Coffee plantations in Brazil often cover immense areas of land need hundreds of people to manage and operate them and produce huge quantities of coffee.
This coffee is cultivated in Minas Gerais at Fazenda Dutra, a family-owned farm that is producing coffee since 1950. After starting off with only 1 hectare of land, Fazenda Dutra covers more than 1,100 hectares today. The two Dutra brothers, Ednilson and Walter, manage the farm these days together with their mother Osvaldina. As a member of the International Women's Coffee Alliance, Osvaldina was one of the international winners in the Cup of Excellence 2020.
The Dutra family puts a high emphasis on innovation, modern technologies and people with a passion for coffee. In order to preserve the local biodiversity and soil quality, Fazenda Dutra stands for sustainable growth and ecofriendly coffee plantations. Accordingly, this coffee is Organic-certified.
Brazil is well-known for its geographical vastness. The Amazon basin stretches over more than a thousand kilometers, while an endless coastline frames the country in the east. In the central parts of Brazil, the Cerrado plateaus cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, making it one of the largest coffee production regions in the world.
Coffee production in Brazil represents about one-third of the entire coffee production, making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta (known as Conilon) are grown, whereas Arabica dominates with a growing share of ca. 80%.
Coffees from Brazil are described in detail: NY 2 stands for "New York 2" and refers to the maximum number of allowed defects, according to the defect count method of the New York stock exchange. It is quality-wise the highest grade. Screen 17/18 defines the bean size. It is one of the biggest among Brazilian grades. Strictly soft, fine cup describes the cup profile – requiring a smooth, consistent and clean cup. The most common processing method in Brazil, used for about 90% of the Arabicas produced, is the dry process, also known as unwashed or natural. The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios or dried by drying machines. Coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them and produce large quantities of coffee.
|COFFEE REGIONS||Minas Gerais, Cerrado, Sul de Minas, Sao Paolo, Mato Grosso, Espirito Santo, Paraná, Bahia|
|COFFEE ALTITUDES||600 – 1,300 masl.|
|VARIETIES||Mundo Novo, Yellow Bourbon, Caturra, Catuai|
|HARVEST PERIOD||May – Sep|
|COFFEE FARMS||Bigger "smallholders" and plantations|
|AVERAGE FARM SIZE||5 – 20 ha|
|YEARLY PRODUCTION (IN 60KG BAGS)||58,211,000|