FARM FAZENDA CRUZEIRO
OWNER CLÁUDIO OTTONI
ALTITUDE 1000 M
VARIETY 100% RUBI
PROCESS PULPED NATURAL [SILO DRIED]
Fazenda Cruzeiro is located in the Cerrado region of Eastern Brazil. Cerrado translates to “tropical savanna” and is known for possessing highly unique types of vegetation. The region benefits from nearly 2000 mm (78.75 in) of rainfall each year, making irrigation unnecessary at Fazenda Cruzeiro. Additionally, the rainy season falls before may, creating ideal conditions for both Natural and Pulped Natural drying methods.
The Ottoni family, who own Fazenda Cruzeiro, are thankful for the natural advantages that the region has blessed them with, and have taken stewardship over the land by exercising sustainable farming practices. Cruzeiro now operates with zero water waste and has implemented processes that reduce, if not eliminate, the use of chemical herbicides. Furthermore, the discarded fruit that is produced during the de-pulping of the coffee cherries is being recycled as compost and used to re-invigorate soil fertility, increasing the plants ability to absorb water and other crucial nutrients.
The family’s commitment to preserving the environment is commendable, considering the rapid growth of their operation. When Cláudio Ottoni purchased Cruzeiro in 2009 the farm had just 130 hectares of coffee bearing trees. Less than a decade later that number has nearly doubled to over 200 hectares.
The majority of the land is planted under the Red Catuaí variety, making up 80% of Cruzeiro’s output. This lot however is 100% Rubi, a rare hybrid of Catuaí known for it’s impeccable sweetness and heavy body.
The Ottoni’s have put in place several practices that improve the quality of their end product, in addition to those that address environmental sustainability. Perhaps the most innovative of those practices is the use of silos in the drying of their coffee.
Coffee’s processed using the Pulped Natural method are usually dried outdoors on large brick patios. At Fazenda Cruzeiro, however, coffee is transported from de-pulping stations and placed into large silos that are designed to help manage the drying of grains.
Workers are able to control the temperature inside of the silos, allowing the coffee to dry slowly, which prevents over-fermentation and increases uniformity. Even more importantly the process doesn’t “kill” the beans, giving the option for beans to be re-planted after drying. This ensures a longer storage life and increases the stability of the coffee’s flavor profile over a longer period of time.