Brazil, Capricornio
Brazil, Capricornio
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Capricornio, Parana, Brazil
Sweet dried fruit, amaretto, full-bodied chocolatey and long finish
Dead plant roots, compacted soil, no organic matter, erosion, and damaged soil life. At the beginning of the 21st century, this farm, which today looks so picturesque, looked very different. Founded more than a century ago as a coffee research center by the University of California, it served as a sugarcane farm in the second half of the 20th century. The way the farm was managed led to severe soil degradation and ultimately financial ruin.
In 2004, the farm was acquired by Dr. Paulo Cesar Saldanha Rodrigues and his nephew Luiz Saldanha Rodrigues. The former was a visionary entrepreneur, the latter an agronomy student and aspiring coffee Q-grader. They had big plans to show that agriculture can regenerate a farm and that farming can heal soils instead of just destroying them.
| Producer: |
Capricornio Coffees |
| Origin: |
Parana, Brazil |
| Roast: |
Espresso Roast |
| Altitude: |
450 - 1200 m.a.s.l |
| Type: | Coffea Arabica |
| Variety: | Farmer Blend |
| Processing: | Pulped Natural |
| Cultivation: | Sustainable, regenerative cultivation |
| Harvest: | 2025 |
| Roasted for: | Espresso |
| Preparation: | Portafilter, Moka pot, |
| Automatic coffee machine, French Press | |
| Brewing recommendation: | Espresso Capricornio |
| Machine: | La Marzocco GS3 |
| Brew ratio: | 1:2- 1.25:2 |
| Extraction time: | 23-25 seconds |
| Temperature: | 92-94ºC |
| Packaging: | Bag with aroma valve |
| and zipper | |
| Storage: | Store in a dry, cool place. |
| (Not in the refrigerator) | |
| Reseal well after opening. | |
| Ingredients: | 100% roasted coffee |
| Whole, freshly roasted beans. | |
| More Info: | |
| Instagram: |
@capricorniocoffees |
| Importer: | This Side Up |
Not long after acquiring the farm, Paulo and Luiz took a flight and suffered a tragic plane crash in which Paulo lost his life. Luiz decided to continue the dream with his wife Flavia, and they still live on the farm with their two daughters, Heloisa and Maria.
Today, 100% of the farm's coffee plants have been renewed since the beginning of this adventure. Furthermore, the structures and production processes, harvesting, wet mill, drying, storage, and dry mill have been modernized, and a sustainable production management system has been implemented.
Today, with the mission of producing high-quality food and coffee for consumers, society, and the environment, the married couple, both Q-graders, share the same love for coffee quality.
They dream of passing on this passion to the next generation. With their knowledge of agriculture, sustainability, and coffee quality, their coffees compete at a world-class level.
