In the past decade, Fazenda Recreio has carved out its name as one of the world’s top coffee farms. A Cup of Excellence winner, year after year Diogo Dias manages the rugged terrain of Recreio to produce sweet and citric coffees.
Fazenda Recreio has provided outstanding coffee cup after cup, and we aren’t the only ones who think so. Each year, hundreds of the top coffee farms compete for the coveted “Cup of Excellence” title, bestowed upon only the farms that produce the very best coffee in the country that year. Making it through the National Jury selection and onto the International Jury phase is an honor unto itself. Since the first Cup of Excellence in 1999, Fazenda Recreio has taken home the prestigious title and placed in the top 15 nine times overall. In addition to these merits, Casa Brasil has worked with Fazenda Recreio to implement innovative selective harvesting, where by guaranteeing a higher price, only the best fruit is picked to begin with.
The History of the Farm
The Carvalho Dias family has been growing coffee in the Vale da Grama region, a micro-region of Mogiana, since 1890, when Ignes Bernardinada Silva Dias decided to purchase land and start a coffee farm while visiting the natural springs in nearby Pocos de Caldas. Over the years, that initial farm has been divided into several farms, many of them award winners in their own right (Santa Alina and Rainha, to name a couple). Diogo Dias returned to the Vale da Grama region after graduating in agronomy from the Universidade Federal de Sao Carlos in 2000 and continued the strive for quality, with exceptional results.
Some Keys to Their Quality
Recreio has altitude between 1100-1350m, an average annual temperature 19°C (66°F), and an average annual rainfall of 1800mm (70.8 inches). The 1,473 acre farm is located near an ancient (inactive) volcano, likely enriching the soil.
Apart from the scenic views, one of the most impressive aspects of Recreio is the immense patio. This means that the coffee can be dried quickly as it is harvested, and that the crops can be harvested at optimal times rather than when the queue allows. Given the topography, all of the coffee must be hand picked, and Recreio employs selective harvesting.
The above factors provide the potential but the amazing consistency comes from the management. An example of this is the staggering of maturation by lots. This involves planting different varieties at different altitudes so that not all the coffee matures at the same time, thus allowing the coffee pickers to selectively harvest at optimal times. Over half of coffee grown is of the Yellow Bourbon cultivar, thought to produce bright, sweet and full bodied coffees at higher altitudes.
Vale da Grama
Yellow Bourbon, Red Catucaí
Microlot Flavor Notes:
Caramel, Lime Zest, Chocolate Liqueur
Microlot Processing Method: