Serra Negra - SP
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SINCE 1896
Boa Esperança Coffee Farm
SPECIALTY COFFEE PROJECT
THE PROJECT
Since 2013 the Boa Esperança farm started the "Specialty Coffee Project". The project aims to enhance and improvement of the quality of coffees which is already so well produced on these lands.
It is well known and proven that coffees which is grown in mountainous regions have the potential to produce fine coffees with unique organoleptic characteristics, so the property in 2013 hired a full service agronomist Jonas Leme Ferraresso, which is specialist in coffee culture.
Mr. Jonas next to Antonio Carlos Carniel farm manager, with has over 40 years of experience in coffee plantation, has been improving the managements of fertilization, pruning, weeds control, application of pesticides, pest management and diseases management, harvest, postharvest and storage, so that we can grow, harvest and preserve the quality of the coffee for a long time. In a second stage of the project samples of coffee from different cultivars and farm blocks were taken to the development of areas profiles. The main characteristics showed in these profiles are: bean size (screen), cup quality, beans aspects, percentage of non-ripped beans and other data. Finally the development of this research has been trying to promote the coffee crop in the city of Serra Negra and its neighbors.
TECHNICAL ASSISTANCE
JONAS LEME FERRARESSO CREA 506.400.152-3
Born and raised in Serra Negra city São Paulo, Jonas is the grandson of Italians who at the turn of the 19th century came to Brazil looking for better chances, at this time the country is already enshrined as a producer of coffee and needed labor to work in their crops. The Italian couple with their children arrived in Santos -SP in the late 19th century, traveling the countryside and taking up residence in the Serra Negra, where they worked in coffee part of their lives.
Jonas is the son of a small coffee producer and in 2007 began his studies in agronomy at State University of São Paulo UNESP, Botucatu / SP. During his graduation studies he devoted himself to the cultivation of coffee, and in 2009 was one of two selected students of agronomy for your college to perform the "Extension Course in Coffee Culture", which was held at the Agronomic Institute of Campinas, thus having the opportunity for a month improve their knowledge of the coffee crop and take classes with great researchers of national coffee institute.
In 2010 intercultural exchange lived for seven months in New York / NY USA, where he improved his English and had the opportunity to know the most different "Blends" and patterns of various coffee drinks in town.
In 2011 performed his University internship in Quota Mille Commerce and Exportation of Coffee, where he learned the marketing aspects of coffee and cup classification. In June of the same year he got his degree as an agronomist. After graduating he worked at his father coffee farm, and in 2013 attended the "Coffee cup and beans classification course" at the Commercial Association of Santos -SP, where for a month he studied with the renowned teacher Davi Antonio Pinto Teixeira. In June of the same year he was hired by Boa Esperança Coffee Farm. In September 2013 with the agronomist Paulo José Rosendo, he was technical manager for the 6th competition of coffee quality of São Paulo Water Region, which includes 10 cities from his region.
Prof. Davi Teixeira (Commercial Association of Santos)
Quota Mille Commerce and Exportation of Coffee
Da Terra, Coffee Atelier - Valinhos/SP
COFFEE PROCESS
BRAZILIAN NATURALS
Since its foundation the Boa Esperança Coffee Farm been doing the natural coffee process in their crops, as well seeking to start their harvest every year when the coffee berries are at their best ripeness, thus preserving the sweetness and complexity of their natural coffee.
The cherries that are hand picked on the farm are mechanically blown to remove leaves and branches, then the coffee is washed with husk, and subjected to hydraulic separation, where berries with lower density, ie, those with defects such as bug borer, hollows, ground berries, are separated from berries with higher density, ie intact and undamaged berries.
Finally, the coffee is dried in the sun until they reach 20% to 30% of moisture content, this then being transported to mechanical dryers, which remains under monitoring and supervision until it reaches the ideal moisture content of 11%, and then be stored in bulk or in sacks of jute.
Coffee being overturned to uniform moisture