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
Environmental Preservation: Preservation of native
flora and fauna in legal reserve areas and reforestation of
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
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
Irrigation: 70% of the coffee planting area is irrigated
(drip, sprinkler and central pivot)
Fertigation: 100% in the areas irrigated by drip and
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
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.