Fazenda Trapia
Reviews:

Fazenda Trapia

  • Tasting Notes Sweet and creamy. Chocolate orange
  • Location Mantiqueira de Minas, Brazil
  • Elevation 1150 - 1400 M
  • Process Natural
  • metafields
    Region Mantiqueira de Minas, Brazil
  • metafields
    Variety Yellow Bourbon
  • metafields
    Elevation 1150 - 1450 masl
  • metafields
    Process Natural
  • metafields
    Importer Cargo Coffee

Taste Notes

Sweet and creamy. Dark chocolate and orange.

£7.00

Fazenda Trapiá was purchased by Andréa de Souza Rangel and Renato Pita Maciel de Moura in 2005, immediately upon their retirement from their respective jobs in IT and insurance. The farm once belonged to the mayor of Baependi, where the farm is located in Southern Minas Gerais, and has long been well-known within the region. Neither Renato nor Andréa had backgrounds in agriculture, but they had always dreamed of owning a farm. Trapiá presented them not only with the perfect opportunity to manifest their life-long desire for farming but also furnished them with optimal growing conditions for coffee, of which they have made the most.


When the couple purchased the farm, there were there were only 20,000 coffee plants planted and no coffee infrastructure whatsoever. The farm now has 70 hectares of coffee planted at Trapia but this only makes up a small part of the 440 hectares. 30% of the farm is under conservation, with several beautiful springs and waterfalls which are all protected. Trapia also has somewhere around 40,000 Candeia trees which are selectivally and sustainably harvested and replanted each year.

Each of the lots are hand picked. There are 3 families living on the farm who pick and process the coffee during the harvest and prune and maintain the coffee during the wet season.

All coffee at Trapiá is hand harvested using the stripping method or is machine harvested where the terrain allows. Coffee cherries are separated by density on the same day as they are harvested before proceeding to their respective processing methods. Trapiá’s natural coffees are delivered to the patio directly after sorting, where they then spend 12 days, reaching their target humidity of 12%. Alternatively, some lots spend 3-5 days on patios until they reach 18% and then spend 3 days more in mechanical dryers.

All lots begin their drying on the patio, though some are finished at low, constant  heat in the farm’s mechanical dryers. Throughout all stages, the drying process is controlled through periodic humidity measurements using a precise capacitance device.

The farm also has its own dry mill, located very close to the cultivated areas.

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