Please check our F.A.Q. and Event Calendar for our roasting schedule before orderingOrigin : BRAZIL
Region : Alta Mogiana Mineira
Producer : Laerce França Faleiros
Score : 85
Type : Arabica
Varietals : Yellow Catuai
Processing : Natural
Altitude : 1270 MASL
Prep : NY2, Screen 16/18
CUPPING : Chocolate, buttery, smooth, raisins, dried fruit
ROAST : Medium
Fazenda El Dorado has been in the Vilhena Faleiros family for many years. The farm currently belongs to Mr. Laerce França Faleiros and his sons. The farm is situated in the city of Ibiraci, Mogiana (Minas Gerais), where it is the lead farm for local Cooperative Cocapil. On the farm they have been producing crops and livestock for over 70 years. The region is said to be privileged compared to others, as the farm’s geographical conditions. Especially the area of Alta Mogiana has and an excellent a micro-climate due to the altitude and presence of nearby lakes and rivers. In comparison to other areas in Brazil you find more variety in cup profiles, including the very fruity Natural lots from El Dorado.
The farm measures 256 hectares, with 180 hectares planted with coffee, and 45 for forest reserves. The farm is run by Laerce’s sons, Elvis Vilhena Faleiros and Jean Vilhena Faleiros. The oldest crops were planted in 1940 and are still producing. Organic fertilizers produced in large quantities on the on the farm are used to keep the plants’ nutrition properly balanced (see large composting hills on photo). The objective is to preserve the microbial life of the soil, and maintain fertility. The farm has 27 full-time employees, with the owners investing continuously in training for their workers.
Fazenda El Dorado’s coffee is prepared in an environmentally friendly manner. Crop management and the harvest are done by hand with the help of machinery. The most important varieties grown on the farm are: Red and Yellow Catuai, Acaiá, Mundo Novo and Catucai. After harvesting the cherries, the coffee are taken to the patios, where they are spread to dry under the sun. When they reach 11% humidity, the beans are taken to wooden rest boxes where they rest for at least 30 days. The entire process, from the harvest to the first step of processing, including drying and milling and classifying by screen size and density, is done on the farm itself.