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Ethical Sourcing
São Sebastião da Grama - Brazil
In the countryside of São Paulo, a small city with rich coffee history. Recreio Farm led Brazil's specialty coffee scene, winning awards in national and global competitions. The Dias family, rooted in the area since 1890, started their coffee legacy by growing hundreds of plants. Managing this vast plantation required lots of labor for harvesting and care, leading to a need for a large workforce. The farm owners supported their workers by offering housing and creating a well-equipped town—a feature found in 19th-century "colônias." While such extensive facilities were common long ago, they're now rare on modern coffee farms.
Recreio Farm, however, continues this tradition and has a total of 68 fully-furnished houses maintained for the comfort of its collaborators.
Due to the topography of the region, the harvest is done by hand over cloths and starts in the middle of May, when the fruit displays good maturation and a small percentage of green fruits. The processing methods most often applied to the crops are wet and pulped natural processes, in which the ripe fruits are separated from the others and mechanically pulped. The picked coffee is washed, separated, pulped, and spread on the patio on the same day, remaining there until reaching an average humidity of 20%, when it goes to the dryer. The coffee remains in the dryer until reaching 11% humidity; only then it is sent to boxes to “rest” and homogenize the drying process. It remains there for at least 30 days before it is forwarded to other processing phases. Every single bean is tracked from harvest to shipping, and exclusive warehouses guarantee that Recreio Estate Coffee products will keep their quality intact until they reach their final destination.
