Lot PAS-BR-22-010: Fazenda Amor Espresso - Paraíso Natural

Selective harvest, manual separation, slow drying in a suspended terrace and finalization of the drought in a volcano. 

Fazenda Amor Espresso is focused on producing high-quality coffees through socially, environmentally, and economically sustainable practices.

We believe in the positive impact of coffee farming, which is why the farm has technologies for preserving and optimizing natural resources such as drip irrigation, using organic compost and planting coffee interspersed with macadamia nuts, transforming the farm into agroforestry!

We are always looking for innovation and care in the harvest and post-harvest, such as fermentation and drying processes to improve the quality of our coffees increasingly.

Our paradise coffee was selectively hand-picked and dried naturally in a suspended terrace for 20 days and with the volcano method for another 10 days. This variety brought the farm first place in the regional championship of specialty coffees in the year 2021.

A percentage of the sale of the beans is donated to the NGO Selo Amor Espresso, whose mission is to insert vulnerable women into the job market through technical training in the barista sector, along with emotional support.

Lot Description

Reference Number:PAS-BR-22-010
Opening Bid:$4.00/lb
Weight:198 lbs
Altitude:850 masl
Harvest:July 19th
Screen Size:16up
Bags Size:30kg
Bag Type:30kg Jute with plastic Lining
Producer Cupping Notes:Process forward, dense body with yeast fermentation, IPA beer notes.
Location:Brotas, SP
Producer:Alberto Samaia Neto
Drying Method:suspended and dry land in volcano (around 40 days)

Coffee details

Tasting Notes:Process forward, dense body with yeast fermentation, IPA beer notes.

Farm details

Producer Name: Alberto Samaia Neto
Farm Name: Amor Espresso
Country: BRAZIL
Founding Year: 1905
Average Temperature: 20.2°C
Number of Coffee Trees: 594,939 plants
Location: Brotas, SP
Average Rainfall: 1574mm
Envoronmental Protection Measures: organic compost, drip irrigation, coffee plantation intercropped with macadamia

Producer Story:

It all started in 1888, when Angelo Piva, the family's great-great-grandfather, arrived in Brazil at 16. It was in 1905 that Angelo bought the first farm, located in Brotas/SP, and started producing coffee.

Fast forward to 1930 when Angelo also became an important coffee exporter. The years went by and the family continued the production, later with Dirce Piva, Angelo's daughter from 1945 onwards.

It was in 1980 that Alberto Samaia - Fernanda's father - joined the family's coffee production. Graduated in Agronomic Engineering, the family started to focus on other crops, such as oranges, macadamias and bananas. It was only in 2020 that Alberto decided to resume coffee production. That was when the family's coffee farming began to have purposes beyond financial, but being reborn with the aim of being a coffee crop with an impact on all production links.

For Fernanda, the desire to have her own NGO and projects to help women in vulnerable situations arrived in 2019. She went to study in the United States and in 2019 she returned to Brazil with a degree in Psychology from UCLA and with a vision of positive socio-environmental impact, which was the great incentive factor for the creation of the project Selo Amor Espresso.

Together, father and daughter decided to follow the same paths: to rescue the family's coffee production history, with high-quality coffees that would transform the lives of everyone involved, from the field to the cup. While her father focused on work in the fields, Fernanda took a barista course with the aim of learning how to train women in this same area, offering emotional support, restoring self-esteem, healing traumas, and inserting these women back into the job market through coffee.

Since the start of the project, in 2019, Fernanda has trained six groups with 28 women, closed partnerships with coffee shops in São Paulo, and during the first three months of work continues to follow the key turning point in the lives of these women.

Other info

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Coffee and cupping details

Clean Cup:10.0
Tasting Notes:Process forward, dense body with yeast fermentation, IPA beer notes.