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Country: Brazil.
State:
Minais Gerais.
Origin:
Cerrado Mineiro.
Municipalities:
Patrocínio and Coromandel.
Grower/Cultivator:
José Carlos Grossi.
 



Farms:
Capão da Mata, União, Posse, São Matheus, Conceição, São Francisco, Garça Branca, Ouro Verde, Bela Vista, Chácara Modelo, Luciana, Boa Vista I, Boa Vista II, Poço Azul, Bom Jardim, Paineiras, São José e Aroeira.
Altitude (above sea level):
900 to 1,140 meters (2,955 and 3,740 feet).
Certifications (percentage of total production):
45% Rainforest Alliance, 25% UTZ Certified, 100% Sourced from Cerrado Mineiro and 8% Brazilian Specialty Coffee Association.
Area of Coffee Plantation:
3,025 hectares (7,475 acres).
Total Area:
6,400 hectares (15,815 acres).
Number of Employees:
350/900.



Soil: Red to yellow Oxisol.
Vegetation:
Typical vegetation for the Brazilian Cerrado, a tropical savanna ecoregion.
Slope:
Flat to slightly wavy.
Areas of Preservation (Permanent Preservation Area and Area of Legal Reserve):
1,450 hectares (3,585 acres).
Fauna:
Teiú, Quati, Giant Anteater, Maned Wolf, Jaguar and others.
Flora:
Angico, Pororoca, Araticum, Pau-Ferro, Pequi and others.
Environmental Preservation:
Preservation of native flora and fauna in legal reserve areas and reforestation of local species.




Average Temperature: 21°C (69.8°F).
Maximum Average Temperature:
27.4°C (81.32°F).
Minimum Average Temperature:
16.4°C (61.52°F).
Annual Precipitation:
1,620mm (63.77 in).
Rain:
86.5% of rain is concentrated between October and March.



Method of Cultivation: Mechanized and manual.
Coffee Varieties (Arabica):
Acaía, Acauã, Bourbon, Catuaí Amarelo, Catuaí Vermelho, Catucaí Amarelo, IBC-12, Icatu, Mundo Novo, Rubi, Topázio e Tupi Amarelo.
Irrigation:
70% of the coffee planting area is irrigated (drip, sprinkler and central pivot)
Fertigation:
100% in the areas irrigated by drip and central pivot.
Applied Technologies:
Acidity correction of the soil through application of calcium and magnesium additives; increased soil fertility through the use of coffee husks, organic materials and phosphates; research and development of genetic varieties with higher productivity, resistance and drink quality in specific experimental fields; integrated management of pests and weeds.
Average Productivity:
43.91 bags per hectare, almost double the national average.




Harvest Systems: 30% Manual and 70% Mechanized.
Processing Facilities:
10 Cleaning and Pulping Lines, 300,000m² (3,228,000ft²) of patios, 52 Dryers, Silos for 30,000 parchment and/or natural coffee and 10 lines of dry processing.
Types of Coffee:
65% Natural and 35% Pulped Natural.
Treatment of Waste Water:
Tanks for sedimentation of solid matter, recirculation and use in irrigation and infiltration.

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