We’re delighted to be able to introduce this Microlot from Coopfam cooperative producer, Paulo Finamore. We have been working with the Coopfam cooperative for many years here at Bailies, with the relationship first beginning when we decided to purchase lots from the cooperative to feature in our Fair Trade Signature Blend, Pendo.

Fazenda Finamore farm (named after farmer and Coopfam member, Paulo Finamore) is located in the region of Matas de Minas, Brazil, and situated at a modest altitude of 900 meters.

Despite the modest growing altitudes at his farm, Paulo has still managed to produce exceptional, organic coffees that have even seen him win regional quality awards. At Fazenda Finamore, Paulo grows Catucaí 785. This is a bronze tipped variety that is originally derived from crosses of Icatu and Catuaí - typically it is less resistant than many newer varieties, but , grown right, can provide excellent quality in the cup.

Paulo believes in low use of chemicals on the farm and is being organic certified. It takes significantly more work to look after susceptible plants with only organic fertilizers. The trees need a lot of focus and the promotion of biodiversity on the farm is important.

As a member of Coopfam cooperative,  Paulo receives a lot of training and technical support from the cooperative’s team and gets involved in some of their sociological and environmental improvement projects. One of these projects that helped Paulo improve his quality was Coopfam's 'specialty coffee processing program'. Through this program, coffee drying and processing experts shared their knowledge to help farmers to maximize the results from the post harvest processing of their coffees.

About Coopfam

Coopfam - full name -  ‘Cooperativa dos Agricultores Familiares de Poço Fundo e Região’ is a cooperative made up of small-scale, local farmers based in the state of Minas Gerais in SE Brazil. 

By creating a Microlot program, Coopfam are able to highlight the work of their most dedicated farmers. By also paying a higher price for quality coffee it allows farmers to invest in new equipment, which is providing farmers with the tools to produce exceptional Microlots, such as this lot from Paulo.

Process

After hand picking the cherries, they are spread out on patios as a 1 cherry thin layer. After 2 days of drying the thickness of the layer is then doubled with the purpose of slowing  down drying a little bit. Overnight the coffee was formed into volcanoes to protect it from moisture and temperature fluctuations. The total drying time was 18 days.