Brazil Fazenda Baixadao Natural

About Brazil Fazenda Baixadao Natural

Arrived mid May, 2025, first new crop of the season from Brazil, in grainpro liners.

Fazenda Baixadao is located in Carmo da Cachoeira, south of Minas Gerais. Known for its tradition in coffee production, the farm started over a hundred years ago with activities that go from generation to generation. Baixadão, as it sectioned today, began after a land division of the ancient properties of João Urbano Figueiredo Pinto, the current owner's father, in 1993. Today, the farm is owned by Marcos Paiva Frota, his wife Patícia Nogueira Pinto Frota and their three daughters. The region where the farm is located has rich soil, mountainous relief and altitude for perfect coffee production.

In 1993, when the division occurred, production of the farm was 800 bags of coffee a year and 150 liters of milk a day from the cattle. At that time, they began the actual development of the farm. They got a loan to invest further in the property, expanding both their dairy and coffee ventures, as well as horse breeding.  This expansion added 20 additional hectares of coffee land, plus improvements, a ranch, four houses for the workers and a granary which today turned in to a deposit of fertilizer. The Frotas continually worked on coffee improvement.

Marcos Paiva Frota and Patícia Nogueira Pinto Frota, producers

Then, in 2003 Fazenda Baixadão won both first and second place prizes in the Minasu contest for coffee quality. The Minasul cooperative in Brazil holds an annual competition to recognize and promote high-quality coffee produced by its members. There are multiple categories in which to compete including Natural, Pulped Natural, Washed as well as others. The success of Baixadao is attributable to hard work and a lot of dedication. The result is excellence in coffee production, already proven in a quality contest.

• Farm: Fazenda Baixadao
• Country: Brazil
• State: Minas Gerais
• Municipality: Varginha
• Region: Sul de Minas (South of Minas Gerais)
• Altitude: 1050 meters
• Variety: Yellow Bourbon, Yellow Catuai
• Processing: Full Natural (dried in the husk)

Roasting Notes: Complete the roast before the second crack gets too far under way and extend development time between first and second crack to preserve sweet fruity notes. Natural coffees shed a bit more chaff during roasting, so be mindful of that, especially if dark roasting.