Adolfo Henrique Vieira Ferreira is a third generation coffee farmer from Sul de Minas, Brazil. Fazenda Passeio stands out in the production of specialty coffees. All the production stages have been improved, always aiming at obtaining more productivity with respect to the environment and to the relationship with rural workers, At Fazenda Passeio they focuses not only the production of fine specialty coffee, but the preservation of the surrounding environment and respect to the relationship with rural workers.
Fazenda Passeio is located in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains. The coffee is picked by hand. This can be quite rare for Brazil. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand – from soil preparation for planting, to hand picking of the ripe cherries.
The farm cultivates several different coffee varietals – including Mundo Novo, Catuaí, Acaiá, Icatú, and Bourbon. This particular coffee is a 100% Catuaí, which is harvested and processed separately from other lots to maintain its own distinct characteristics.
The estate focuses on not only the production of fine coffees, but the preservation of the surrounding environment and supporting his employees.
Fazenda Passeio takes environmental sustainability seriously and follows all the environmental protection regulations. The woods are natural reserves with permanent protection. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem. The farm looks after its workers as well – permanent workers and their families live on site, and are provided with schooling for their children, professional training, and environmental education.
Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. All the cherries are hand picked and pulped during the same day to avoid any type of fermentation.
Pulped natural lots such as this one are pulped and most of the mucilage remains close to the parchment, generating a clean and mild cup, with a pleasant acidity that is free from unripe beans and has characteristic sweetness. It is then dried on the patio for a few days before it is placed in the mechanical drier to finish. The coffee is then kept in wooden resting bins for a minimum of 60 days and then sorted to eliminate defects before it is readied for export.
This is a great example of how great a Brazilian coffee can be. The coffee is picked by hand. This can be quite rare for Brazil.
Processing facilities: Complete wet sorting and pulping line; 4.000m² of paved patios; suspended covered platforms, cylindrical driers with controlled temperature furnaces; wooden bins for parchment coffee storage; dry milling line for sorting and grading of finished product.