Espresso Classico Cafeina Women's Group *Fresh Crop!*

Taste Notes

About

As part of the Cocatrel Cooperative in Tres Pontas, Sul De Minas, a group was started this year for female farmers who are part of the cooperative. The Cafeina Group comprises 21% of the members of the Cocatrel Cooperative, equating to 1154 women producers. The aim was to encourage the engagement of these female producers in the decision-making process of the cooperative. They have meetings every two months to improve their education and knowledge, increase their visibility in the coffee growing community, and promote their involvement.

This natural lot comes from Jacqueline (Jaja) and Flaviane at Fazenda Matao. Flaviane Botrel is heavily involved in the day-to-day running of the 100-year-old farm, which is quite large at 450 hectares, with 300 hectares planted with coffee. Flaviane is always looking for ways to improve its quality and produce specialty coffees, and the land is well-positioned for specialty coffee.

Jaja works happily on her farm with her husband Gilberto on Fazenda Zaroca. The farm is 154 hectares in total, with around 6000 bags of coffee produced annually. On the farm, 60% is collected by hand due to the topography of the land. They have worked hard on treating the plants with the right nutrients and care to help them flourish and produce the best cherry possible that is compatible with specialty production. Jaja is also the sister of singer Milton Nascimento, also known as Bituca. In childhood, Jaja and Bituca always played in the coffee fields on their uncle's farm. Nowadays, they are looking for the best way to prepare coffee batches, conducting employee training and knowledge to improve quality and excellence. Fazenda Zaroca placed in the Cup Of Excellence in 2018 after entering coffee for the first time.

This coffee is processed as natural and is made up of Topazio. The coffee is machine-harvested before the grades are separated, and then pulped, removing nearly 100% of the mucilage. After this, it is left to dry on the patio for 7-10 days, being regularly turned. The coffee is then left to rest for 30 days before being hulled and delivered to the cooperative.