Peach, black cherry, lemonade, floral
Origin: Brazil
Region: Campo das Vertentes, Minas Gerias
Producer: Ivan Junqueira Ribeiro
Altitude: 1090 MASL
Varietal: Topázio
Process: Controlled Fermentation
Nestled in Minas Gerais, Campo das Vertentes, bordered by the Grande River Basin and the São Francisco River Basin, enjoys the cool hills of Sul de Minas. Established in 1923 by Avelino Ferreira de Aguiar and Maria Julia de Paiva Aguiar and now owned by their great-great-grandson, Ivan Junqueira Ribeiro, Fazenda do Cruzeiro has been a cherished family legacy for a century, spanning 1200 hectares with 385 dedicated to coffee cultivation, boasting 1,500mm annual rainfall and featuring red-yellow Latosol soil.
A total of 394 hectares are dedicated to preserving native wilderness, ensuring a harmonious balance between coffee production and surrounding ecosystems. With a rich variety of coffee varietals, including Mundo Novo, Acaiá, Yellow Catucaí, Yellow Bourbon, Red Catuaí, Topázio, Arara and Rubi, Fazenda do Cruzeiro employs natural, pulped natural and fermented processing methods, contributing to the farm’s distinct coffee offerings.
The Topázio variety is a cross between Mundo Novo and Yellow Catuaí and features low, compact trees with cherries ripening to a deep yellow, reflecting its namesake, the yellow gemstone. The lot is harvested through manual selection, ensuring only ripe fruits are handpicked. Following harvest, the coffee undergoes fermentation for approximately 72 hours, facilitated by the addition of commercial yeasts.
The Topázio variety is a cross between Mundo Novo and Yellow Catuaí and features low, compact trees with cherries ripening to a deep yellow, reflecting its namesake, the yellow gemstone. The lot is harvested through manual selection, ensuring only ripe fruits are handpicked. Following harvest, the coffee undergoes fermentation for approximately 72 hours, facilitated by the addition of commercial yeasts.
Subsequently, the lot is carefully spread on a concrete patio for drying, with daily rotation until achieving the optimal humidity for storage in wooden silos. Post-drying, the coffee undergoes hulling, followed by transport to SanCoffee for export preparation. Emphasising staff training, the farm educates through reputable institutions. As a SanCoffee member, it
actively supports cooperative projects, including Bio Recovery, Carbon Footprint initiatives and community assistance programs.
actively supports cooperative projects, including Bio Recovery, Carbon Footprint initiatives and community assistance programs.