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Fazenda das Almas Bourbon natural anaerobic

natural anaerobic

Brazil

Brazil Fazenda das Almas NY2 16up Bourbon natural anaerobic

natural anaerobic

Another intense fruity and berry lot with hints of grapes and plum.

Plus 7% VAT

Quick Facts

All the facts about our Brazil Fazenda das Almas NY2 16up Bourbon natural anaerobic

Region Minas Gerais
Producer J. D. Costa Muniz
Variety Bourbon
Process natural anaerobic
Type Unwashed Arabica
Category Microlot
Harvest from May to September
Shipping from October to February
Unit GrainPro Sack à 30kg

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Mint
Blueberry
Plum
Grape

Brazil

Fazenda das Almas Bourbon natural anaerobic

natural anaerobic

Fazenda Das Almas is owned and managed by the Muniz family in Cabo Verde. They started around 1965 but the coffee culture exists since 1942.
Adriano’s father started the production at his time and taught everything to him. Once he took over the business, he saw the need to improve quality and be more updated,
the market was changing and the farm would follow the trends by improving the structures, the processes and, as a result, the coffee quality.
They are considere pioneers in the specialty coffee market around Cabo Verde city.The farm has always had a very well-maintained environmental sector and they’ve got the UTZ and
Rainforest Alliance certifications in 2004 and 2009, respectively. They’re also in process of getting their Organic certification for a new area they’ve developed in the farm.

Das Almas is recognized in the region as a company that cares, with emphasis, for nature and social issues. 37% of the farm’s land is forest area, with 7,000 meters of Permanent Preservation Area (APP) and ecological corridors.
There are also 21 springs, all of them protected. The farm is situated at an altitude of 1100 meters.
In 2017 the family set up a generator driven by an engine that works at the expense of biogas. Since then, they have been selfsufficient in electricity.

Adriano dedicates a specific plot to new and diverse coffee varieties. They planted 20 trees of each and in 2019 it was the first time the area was harvested. After the post harvest and the sensory analysis,
the family will know for sure which of these varieties are developing better in the farm’s micro climate, making it easy to choose the future renovations. It also allows them to try new post harvest procedures
in small quantities to evaluate the results and replicate, afterwards, in bigger lots.

In 2019, Das Almas started a simple fermentation process. In 2020 they took courses about the many types of fermentations. Currently, they’ve been producing honey coffees, such as red honey,
yellow honey, black honey, fermentation with carbonic maceration, semi-carbonic maceration, fully washed, fermentations in open boxes and suspended beds.

Origin

Specialty coffee from Brazil

Mountain

Varieties

More than 40 varieties are grown, mainly Catuaí, Catucaí, Bourbon, Mundo Novo.

Processing methods

Natural Drying, Pulped Natural 

Altitude range

200-1100 masl 

Harvest

Starts in May/June and ends in October 

Total yearly production

2022/23 ca. 65.49 million bags

Coffees from Brazil

Main production areas: 

Minas Gerais: the state with the largest coffee production, divided into Southwest, Central-Western, Southeast. Only produces Arabica. Main export port of Santos in the state of São Paulo.

Espirito Santo: the state with the second largest coffee production; largest Robusta production in Brazil; 70% Robusta and 30% Arabica; Main export ports: Vitoria in the state of Espirito Santo, Salvador de Bahia in the state of Bahia.

São Paulo: the state with the third largest coffee production. Only produces Arabica; Main export port: Santos in the state of São Paulo.

Parana: one of the states with the lowest production (approx. 2%)

Port of Shipment: Santos, Vitoria, Salvador de Bahia

Export bag size: 59kg or 60kg

Total number of coffee farmers: ca. 280.000 

Region Minas Gerais
Producer J. D. Costa Muniz
Variety Bourbon
Process natural anaerobic
Type Unwashed Arabica
Harvest from May to September
Shipping from October to February
Unit GrainPro Sack à 30kg
Another intense fruity and berry lot with hints of grapes and plum.

Fazenda Das Almas is owned and managed by the Muniz family in Cabo Verde. They started around 1965 but the coffee culture exists since 1942.
Adriano’s father started the production at his time and taught everything to him. Once he took over the business, he saw the need to improve quality and be more updated,
the market was changing and the farm would follow the trends by improving the structures, the processes and, as a result, the coffee quality.
They are considere pioneers in the specialty coffee market around Cabo Verde city.The farm has always had a very well-maintained environmental sector and they’ve got the UTZ and
Rainforest Alliance certifications in 2004 and 2009, respectively. They’re also in process of getting their Organic certification for a new area they’ve developed in the farm.

Das Almas is recognized in the region as a company that cares, with emphasis, for nature and social issues. 37% of the farm’s land is forest area, with 7,000 meters of Permanent Preservation Area (APP) and ecological corridors.
There are also 21 springs, all of them protected. The farm is situated at an altitude of 1100 meters.
In 2017 the family set up a generator driven by an engine that works at the expense of biogas. Since then, they have been selfsufficient in electricity.

Adriano dedicates a specific plot to new and diverse coffee varieties. They planted 20 trees of each and in 2019 it was the first time the area was harvested. After the post harvest and the sensory analysis,
the family will know for sure which of these varieties are developing better in the farm’s micro climate, making it easy to choose the future renovations. It also allows them to try new post harvest procedures
in small quantities to evaluate the results and replicate, afterwards, in bigger lots.

In 2019, Das Almas started a simple fermentation process. In 2020 they took courses about the many types of fermentations. Currently, they’ve been producing honey coffees, such as red honey,
yellow honey, black honey, fermentation with carbonic maceration, semi-carbonic maceration, fully washed, fermentations in open boxes and suspended beds.