Fazenda das Almas

The Fazenda Nossa Senhora de Fátima coffee lot is produced at Fazenda das Almas, a family-owned farm operated by the Muniz family since 1942. Over generations, the family has built a reputation for producing exceptional coffees while investing in the people who make it possible. The farm places great importance on its workforce, providing ongoing professional training alongside health and wellbeing programmes to ensure staff have the skills and support needed to produce consistently high-quality coffee. Harvesting is carried out using a combination of manual and mechanical methods, with selective picking helping to ensure only the ripest cherries are processed. Beyond the farm itself, the Muniz family supports local charitable initiatives and works closely with schools to promote sustainability education, helping to strengthen and invest in the wider community.

Located between 950 and 1,150 metres above sea level, Fazenda das Almas benefits from a unique mountain microclimate that is ideal for growing speciality Arabica coffee. Sustainability is central to the farm's philosophy, with 37% of its 150-hectare estate preserved as untouched native forest, providing vital habitats for wildlife while improving soil health and creating beneficial microclimates for coffee production. The farm has restored and protected 21 natural springs, operates wastewater treatment systems to safeguard local waterways, and recycles all water used during cherry separation for crop irrigation. Organic by-products are also put to good use, with fresh cascara composted to nourish the soil and dried cascara used as renewable fuel for the drying furnace, making Fazenda das Almas the only farm in the region to use this innovative approach. These long-term environmental commitments have earned the farm numerous sustainability certifications, including being one of the first in the region to achieve Rainforest Alliance Certification.

Every stage of production for the Fazenda Nossa Senhora de Fátima lot is carefully managed at Fazenda das Almas to maximise cup quality. After harvest, cherries are separated using a water-based flotation system to ensure only the highest-quality fruit continues through processing. The coffee then undergoes a distinctive 120-hour co-fermentation in lined wooden tanks with fresh oranges and the specialised Lallemand LalCafé Oro yeast strain, with the coffee manually turned throughout the process to ensure an even fermentation. Following fermentation, the coffee is dried on large patios for 10–15 days, with every batch turned entirely by hand to promote consistent drying while protecting the beans from damage. Once the coffee reaches around 11% moisture, it is hulled before being carefully sorted by screen size, density and colour. Unlike many producers who rely on external processing facilities, Fazenda das Almas completes every stage of production in-house—from cherry sorting and fermentation to drying, hulling, grading and storage. This complete control over processing allows the team to maintain exceptional consistency, traceability and quality, resulting in coffees with outstanding clarity, complexity and character.

Suitable for all brew methods.