The name of Fazenda Minamihara comes from the last name of the Japanese family who arrived to Brazil as immigrants in the 1930s to work with coffee. They began production in the state of Parana, and in 1973 moved to the Cristais Paulista municipality in the Franca region of São Paulo state, which presented several favorable conditions for growing coffee.

Fazenda Minamihara is dedicated to producing high quality coffees, investing in new technologies, and searching for more sustainable methods of production. An efficient process of harvest and post harvest selection separates coffees of the highest quality to offer to clients who value the flavor and originality of their coffee.

Furthermore, the farm does not use toxic pesticides or herbicides, only biological treatments. The production process does not degrade the land and at the same time elevates the quality. Coffee grows under the shade of avocado trees and the farm’s soil is balanced, giving special complexity to the final cup.

 Fazenda Minamihara has more than 95 hectares of the farm’s total 150 hectares planted with coffee of the Mundo Novo, Red and Yellow Catuaí, Obatã, Bourbon Amarelo, and Tupi varieties, totaling 34,00 bags of coffee annually.

This lot of Red Obata coffee underwent Natural processing. Red Obata was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil as a cross between Timor Hybrid 832/2 and Villa Sarchi CIFC 971/10. The cultivar was released in Brazil in 2000, and introduced in Costa Rica by ICAFE in 2014.

Nuevo Paraiso

Country: Mexico

Region: Chiapas

Co-op: Cafeco

Variety: Caturra, Typica, Bourbon, Marsellesa Process: Washed

Elevation 1350-1800 MASL

Cafeco is about four years old and has been growth-focused both in terms of both sourcing and community. Working in the very isolated pueblo of Nuevo Paraiso, they’ve focused on creating internal infrastrucutre the community can use, starting with a warehouse and a large nursery, out of which they distributed productive and leaf rust-resistant varieties to partner farmers at no cost, leading to massively increased productivity. Currently, they’re working on installing their own dry mill (funded by price premiums) to strengthen the community as a whole and be able to service farmers who would otherwise have to travel far on limited roads. They’re always looking to develop relationships with smaller farmers on the outskirts of the community. They cup and sample every farmer’s outturn and have phenomenal quality control, which helps us build special or separated lots