Fazenda Bela Época (Organic and Decaffeinated)
Rounded and sweet with Chocolaty and Nutty notes, full body and low acidity with a long aftertaste.
Coffee has been cultivated at Fazenda Bela Época for more than 80 years, running through three generations of producers who are passionate about coffee. With fertile soil, lightly undulating land and a well-defined microclimate that is highly amenable to growing coffee, the farm stands apart in the production of high quality coffees. Perhaps even more impressive is that the farm’s production is organic – a rare thing in the Brazilian coffee landscape. It all started with Mr. Idelbrando, current owner Luiz da Cunha’s grandfather, who originally had a small plantation with twenty thousand coffee plants in the family’s property in Ribeirão Corrente, in the State of São Paulo. At that time, as a small boy, Luiz da Cunha was fascinated by the work that was done on the farm. He would help in the fields, even when he was very young. In 1973, at the age of 26 and married to Mrs. Terezinha, Luiz made a decision to increase the family’s investment in coffee due to his confidence in its profitability. The farm’s current name is a reference to the historical period of BELLE EPOQUE at the end of the 19th century – a time of economic and cultural strength and elegance. The farm continues to be a family affair, certainly.
As a certified Organic farm, production processes are executed within the strictest standards of quality and traceability, complying with socio-environmental regulations and audited by certifying entities such as UTZ and Rainforest Alliance and the requisite Organic bodies. All the production is traced and certified by the IBD – Orgânico Brasil, JAS Organic (Japan), USDA Organic (USA), and Organico Europa (EU). As with all organic farming, agricultural practices require precision agriculture and the application of fertilisers according to soil analysis. This reduces costs with regards to inputs and operations and concomitantly balances the farm’s soil in addition to causing a lower environmental impact. Some 20 people year-round are hired to accomplish the work of renovation and organic application of fertilisers and pest controls.
The farm is differentiated not only by its Organic farming techniques but also by its work over the last 20 years in the genetic improvement of coffee varieties. The work is undertaken with the aim of selecting plants with improved productivity, an exceptional cup quality, resistance to disease, uniform maturation, longevity and desirable plant architecture.
This coffee is processed using the Natural Method, as is this 100% Yellow Obatã lot. Harvested coffee is delivered to the farms extensive patios on the same day as being picked. Drying takes between 15 to 20 days, and coffee is turned 8 to 10 times a day during the course of this time. This results in a very special coffee cup.