Brazil - Recreio Reserve Lot
Brazil - Recreio Reserve Lot
REGION São Sebastião da Grama, São Paulo, Vale da Grama
FARM Fazenda Recreio
FARMER Diogo Dias
ALTITUDE 1135 masl
VARIETAL Yellow Bourbon
PROCESS Pulp Natural
NOTES Graham cracker, cashew, red apple, cranberry, mild sweetness
Located in the city of São Sebastião da Grama, São Paulo, a region known as the Vale da Grama, Fazenda Recreio is a stunning farm featuring ideal coffee-growing qualities such as fertile soil, mild climate, mountainous topography, and excellent sun exposure. The estate has been owned by the same family since 1890, and is now in the fifth generation of the family’s operation. Fazenda Recreio is a consistent producer of high-quality coffees, and has been a regular finalist and winner in Brazil’s Cup of Excellence and National Specialty Coffee Contest competitions. The farm administrators also display a high level of care in their social and environmental practices. In 2000, Diogo Dias, the son of the owners and cousin to Nossa Familia Coffee’s founder Augusto Carneiro, took over administration of the farm. An agricultural engineer by training, Diogo has brought diligence of quality and passion for experimentation to the farm administration that continues to propel the farm forward and win its coffee accolades.
Farm & Family History
Ignês Bernardina da Silva Dias, a young widow with four children, began growing coffee on the Recreio estate in 1891, and the first crop was harvested in 1893. Lindolpho Pio da Silva Dias, one of the sons of the founder, made the estate his family home after marrying Mathilde and there they brought up their eleven children amid coffee trees and Caracu cattle. In 1945, after working briefly on neighboring farms, Joaquim José de Carvalho Dias, an agronomist who had recently graduated from the Federal University of Viçosa, took over the estate’s coffee plantations. He reformulated concepts and introduced innovative cultivation techniques. He also selected and began cultivating new coffee varietals, mostly of the Yellow Bourbon type. In 2006, the estate was purchased by Homero Teixeira de Macedo Junior, husband of Maria, the only daughter among the four children of Joaquim José, who passed away that year. Homero and Maria receive assistance from their son, Diogo Dias Teixeira de Macedo, also an agronomist, who had already been working with his grandfather since 2000.
Farmworker & Environmental Care
The operators of Fazenda Recreio have a deep concern for both social and environmental responsibility, and the farm’s UTZ Certification demonstrates these commitments. Farm workers are provided with housing with running water, electricity, education, medical assistance and leisure areas. Workers and their families have access to free basic foodstuffs, an on-site soccer field, church, clinic, school, and computer lab. Career planning provides the opportunity for personal development and growth of the company. There are around 45 full-time workers, and 100 temporary workers who are hired for the high coffee harvest season.
The owners have a deep concern for their natural environment, and the farm has an extensive area for environmental protection. Native vegetation, plant and animal life thrive on the farm. The administrators have initiated a program to reclaim the many springs and riverbanks. Environmental conservation and ideas about sustainability are also passed on to the farm workers and their families through training, classes and farm practices. Of the farm’s 605 total hectares, 240 are used for coffee cultivation, and 85 comprise preservation of natural flora and fauna. The farm administrators are also diligent about the proper application of crop protection products and the overall protection of the land.
Coffee Quality & Practices
The coffee harvest begins around mid-May. The primary drying process is through the pulped natural (or honey) method, wherein the ripe fruits are separated from the others and mechanically pulped, and then the beans are washed, separated, pulped and spread on the same day on the patio. The beans continue to dry on the patios until reaching an average humidity of 20%, to then go to the mechanical dryers. The coffee remains in the drying facility until reaching 11% humidity, and then sent to rest boxes to homogenize the drying for at least 30 days. Coffee quality is a primary focus of the farm, and the administrators practice meticulous coffee crop management, application of pesticides, post-harvest processing, and sanitation.