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Fazengda Santa Monica is located at an advantageous point in the region because its elevation and microclimate are perfect for producing professional coffee. The shopkeeper comes from a family that has grown coffee for more than 100 years and is now in the third generation. This farm has been in our family for 15 years. Jane always insists on keeping pace with the times and constantly innovates post-harvest processing technology, such as different types of fermentation, in order to achieve extremely high quality.
Coffee processing system
The harvest is selective; only ripe cherries are picked carefully by women. Next, the coffee is put into a bucket and all the air is discharged through a valve. under complete control of the temperature, the coffee ferments for 120 hours. After 120 hours of fermentation, the coffee is taken to a bed in Africa, where it is placed in a single bean layer and is not moved for 48 hours. After that, the thickness doubled and remained for another 48 hours. Then double the thickness, and finally put a tarp on the coffee and let it dry in a cool place for 12 days. The drying process was done in the sun, in bed in Africa for 10 days, and the coffee was raked every 30 minutes. Finally, the coffee is put in a bag and placed for 25 days before the final processing.
Pay attention to quality
Pesticides used on farms are not as harmful to the environment as biological pesticides. Only organic mineral fertilizers are used to protect animals and plants.
Authentication
At present, the farm does not have any certification, but it is in the process of certification for 2020.
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