History of the farm
Fazenda Capim Branco is one of the oldest coffee producing farms in the Cerrado Mineiro region, 1901. The farm has been in the Andrade for almost 115 years. Ismael Andrade and Eduardo Andrade are the owners of the farm, and they are following in their ancestors’ footsteps. The family has been producing coffee with passion and with respect for nature for more than a century, after all, nature does its part and the family feels truly blessed. To better explain: Terroir is a very important factor when discussing coffee production, and Fazenda Capim Branco has the perfect Terroir for producing coffee. The farm has well-defined seasons, elevation between 1100 and 1200 meters, balanced rain and head. Nature does its job, and the brothers learned from their ancestors that the least they could do is respect the environment, thus they always strive to preserve it as best as possible.
Producing coffee is not a simple task. Immense investments of time and effort are required, from the time the coffee is planted until the fruits are harvested. The brothers are very involved with this entire process and follow every step. They are very experienced and know their coffees deeply.
Constantly learning in the fields, they developed a teaching method. When they assemble their teams of workers, they teach them exactly what to do before, during and after the harvest. With this exchange of knowledge, everyone benefits. Ismael and Eduardo are socially responsible. Their employees are treated respectfully and professionally. They closely follow the development of the teams so that the relations among the members are based on respect and so that they’re always facing in the same direction.
The quality of the coffees is directly linked to the drying method. The fruits are picked and separated. The farm has African beds and patios, and can thus employ the best drying method for each variety. Fazenda Capim Branco is internationally known for its capacity to produce the same quality coffee year after year. The secret? Processing the coffees based on tradition.
The farm has well-defined dry and rainy seasons. The coffees continually win awards. Most recently, first place in a Cerrado Mineiro coffee quality contest, competing with hundreds of producers, and scoring 92.21 in the Natural category.
Regarding varieties, the farm plants Yellow Catuaí, Yellow Icatú and Red Catuaí. The coffees are truly incredible, loved by customers around the world. After having success in production, Ismael decided to found the company ABEX to directly export his coffees. In this way, the coffee stays “at home” until it is ready to be sent to customers. Thus, they are able to maintain the quality and attributes of the coffee. ABEX’s office is in the city of Carmo do Paranaíba, Minas Gerais, together with the administrative office of the farms. Everyone works together with open communication to deliver the best coffee in the best manner possible.
Currently, 65% of the production is exported to Europe, Asia, Oceania and North America. Ismael is directly involved with all of the logistics, so from the seed to the container, the family manages the coffee. This is family-run Direct Trade.
Coffee processing system
Processing is natural. The coffee is picked at the perfect stage of maturation, presenting a maximum of 10% green coffee cherries. After the harvest, the coffee passes through a bean selector to create the micro-lots. When the coffee comes from the fields, it goes through equipment that removes sticks, straw, stones and beans with full defects, as well as leaves. The objective of this first selection is to have only fruits that will adhere to a vacuum drum, and, through color selection (analyzing close to 160 points on the surface of the fruit), will be separated into green, ripe and overripe/dry (floaters), with three different exit spouts.
The difference between this process and the traditional washing and drying process is that no water is used at any moment. This enables Fazenda Capim Branco to reduce problems with fermentation and increase the quality of the beans by not wearing away the outer skin. It also promotes more uniform drying by not mixing fruits at different stages of maturation.
After the beans are selected, the coffee is taken to the African bed, where the drying is slower, resulting in a higher-quality and more uniform coffee. The improved aeration better inhibits the growth of undesirable microorganisms (fermentation).
Concern about quality
Nowadays the Fazenda Capim Branco team is obsessed with quality and watches over every detail in the production until the final product is ready.
At every stop along the process, from production and post-harvest to storage, there is exceptional control of quality. The sensorial profile and traceability of each plot on the farm is known. This is fundamental and directly affects the quality of the product, resulting in a high-quality, consistent product for consumers.
|Fazenda Capim Branco
|Ismael Jos De Andrade
|Size (30kg boxes)
|Carmo Do Paranaiba - Mg
|Brazil Naturals 2016
|Jasmine, condensed milk, honey, lemon, molasses, green apple
|Creamy mouthfeel, citric, gentle acidity
|Very long lingering finish
|Coffee Growing Area
|Auction Lot Size (lbs.)
|Wataru & Co., Ltd.