Francis Oliveira, Minas Gerais, Brazil
The Santa Margarida Farm has been a labor of love for Francis Figueiredo Oliveira for over two decades. Francis, along with his wife Juliana and their two children Elisa and Fábio, dedicate their lives to producing quality coffee at the farm located in Três Pontas in Brazil's Southern Minas Gerais region.
Francis himself is an experienced agronomist, having graduated from the prestigious Federal University of Lavras back in 1993. Since then, he has worked tirelessly at the Santa Margarida Farm which he inherited from his maternal grandparents. Under Francis's expert care over the last 25 years, the farm's old coffee plantations have been renovated and new areas have been trained and planted.
Situated at an altitude of 900 metres, the farm's 110 hectares of planted area (out of a total 158 hectares) grow the Mundo Novo coffee variety. Francis strives to produce a natural coffee , paying close attention to quality right from cultivation to processing to get the best possible beans. His dedication and expertise continue to elevate the Santa Margarida Farm's coffee to be one of the finest in the region.
Asorcafe, Inza, Cauca- Colombia
Asorcafe was founded on July 11, 2003 in the town of Pedegral in Inza and currently there are 290 members who are part of the association. The association was set up to help these producers become organised to sell their coffees as specialty but also provide a framework and structure to further their education and progression to improve the economic and social conditions for themselves, their families and their community.
These small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. The farms are planted with caturra, typica, bourbon, tabi, castillo and some pink bourbon. Traditionally the coffee is fully washed and once harvested the coffee is then pulped and fermented for between 20-40 hours depending on the local environment. After this the coffee is washed and any immatures removed and then it is dried for between 8 – 15 days weather depending in parabolic driers.
