Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 metres and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.
From this years' Pantano harvest we have chosen a pulped natural, Icatu varietal. The large red cherries are picked and the skin of the cherry is removed, leaving the rest of the fruit encasing the bean. These sticky beans are then laid out to dry on African style raised beds, where they are frequently turned over to allow even drying. Pulped naturals offer something different. There is plenty of sweetness but less acidity than the washed coffees of Brazil and they tend to offer much greater balance and a little more body too, depending on how you roast them. The result is a sweet and full-bodied cup, with developing cocoa notes. It will provide structure and body to any espresso blend. All processing takes place on the farm and the coffee is only hulled at the point of export and packed into GrainPro sacks in order to preserve flavour and freshness.
The farm supports a local school and also funds various training schemes and courses for its staff. It is also certified by the Rainforest Alliance.