Currently, there are 120 hectares of Arabica coffee plantations in Fazenda Canta Galo, where Mundo Novo, Catuaí, Acaiá, Rubi and Icatu varieties are cultivated.
To yield an average of 40 bags per hectare, leading-edge agricultural technology is used. The farm uses manual and mechanical harvesting techniques. Manual harvesting is carried out selectively, to obtain a higher volume of cherry (ripe) beans, which is processed by one of the following processes: pulped, mucilage removed, or natural process:
- Pulped cherry beans (wet process): Ripe cherry beans are selected and pulped; coffee beans dry for some days (in pergamino) allowing the slightly sweeten mucilage that cover the beans to be absorbed. This process results in a product with good body, typical of the best Brazilian coffees.
- Pulped cherry beans with removed mucilage (wet process): The beans in pergamino go through a mechanical pulper, in such a way that pulp and mucilage are totally removed before coffee is dried. This process reduces the occurrence of undesired fermentation conditions, contributing to increase the final quality of the product, with light body and more acidity.
- Natural coffee (semi-wet process): In this more traditional process, where conditions are ideal in this region, beans are dried in their husk under the sun. Lots are separated maintaining their homogeneity. The coffee has good body, moderate acidity and sweetness.
In the Farm, all processing stages are carried out with the appropriate infrastructure, respecting strict procedures, in order to maintain the intrinsic quality of the coffees and to maintain hygiene and cleanliness conditions.
The following equipment and facilities are used: a washer; two pulpers, 5,800 square meters of concrete patios; 250 square meters of suspended terraces, with a hot house for beans pre-drying phase; three pre-driers; two mechanical driers to dry the beans; storage and resting bins; and special equipment to process the coffee immediately before it is shipped, contributing in a positive manner to preserve coffee quality.
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