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Brazil Mantequira Kaquend Natural

Origin Brazil /

Altitude 1100- 1450 meters /

Crop Year 2019 /

Varietal Mundo Novo Yellow Bourbon Yellow Catuai /

Product Code 6848

About Brazil Mantequira Kaquend Natural

The Serra das Três Barras Farm/ Kaquend arose from the division of the bicentennial “Fazenda das Três Barras,” traditionally devoted to the production of coffees of extremely fine quality. The area where the coffee was produced today belongs to producer José Wagner Ribeiro Junqueira, and makes up a familial group, together with his three sons Kleber, Ralph and Herbert de Castro Junqueira, and his wife Margarida Maria de Castro Junqueira. The family has a cultivated area of 160 hectares of coffee, of several varieties, spread over six properties belonging to the group, which has the renowned “Fazenda Serra das Três Barras” as its headquarters, where all of the coffees produced are processed and prepared, with an annual production of around 3500 processed bags.

The family’s coffee trees are cultivated in fertile soils, with elevations varying from 1100 to 1450 meters, in relief typical of Serra da Mantiqueira, the amenable temperature during the entire year and annual rainfall varying from 1700 to 2200 mm, with well-defined seasons. Seeking to develop coffee production, its main activity, always in constant harmony with nature, the José Wagner Ribeiro Junqueira’s is committed to preserving the areas of natural forest and the many springs existing on their properties. Living almost exclusively from rural activity for eight generations, Fazenda Serra das Três Barras today relies on the collaboration of eight direct employees and their families and, further, on the service of another thirty workers during the times of harvest, when the demand for labour is higher.

The coffees are picked by hand at the most favourable and propitious moments in appropriate cloths, for them to avoid contact with the ground. They are then transported on the same day to the drying patio, and, if necessary, are taken to the rotating dryer to complete drying. After that, they are deposited in rest boxes to rest for a period of 30 to 60 days. After being processed, the coffees are remitted to COCARIVE’s warehouses, where they are analysed and prepared according to market demands.

Use an Ikawa? Try this profile as a starting point: https://tinyurl.com/mtc-brazil-natural

About Brazil

Coffee was bought to Brazil in 1727 from French Guiana, by Captain- Lieutenant Francisco de Melo Palheta. Legend has it, that Francisco de Mello charmed the French governor’s wife and she buried coffee seeds in a bouquet of flowers and that is how the cultivation of coffee began.

Today, Brazil is the world’s largest coffee producer and is becoming a major player in the specialty coffee industry.

Coffee farms in Brazil are run as small estates, called ‘Fazendas de Cafe’. The vast majority of coffee farms are found in the regions of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia. Each of these growing regions, produce their own distinct coffees.

Brazil produces many varieties of coffee known as, Bourbon, Typica, Caturra, and Mundo Novo, and about 80% of coffee produced is Arabica. Coffee in Brazil is processed by the wet (washed), dry (natural), and semi-washed (pulped natural) methods.

Coffee in Brazil has generated wealth and stimulated the growth of all agricultural and industrial sectors. It has brought to Brazil many economic, social and political changes in all states, and continues today to be one of the most important products in Brazil.