Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890. Gabriel de Carvalho, the owner, is responsible for the property’s management and for brokering partnerships with roasters just like us. (Our Bullet Espresso uses elements of beans from his farm). We are continually inspired by his passion for coffee and the care he takes in procuring it from bean to cup.
Are there any specific trends (processes, varietals etc.) you are most excited about for 2019?
We’ve been experimenting with fermentation for three years now. There is a lot of talk around this, but no one has it under control yet. We are studying it a lot. It will only be commercialized when we can repeat it for 3-years with good results.
What do you love about what you do?
I love the entire process – from planting new trees to drinking the coffee! But the one thing that I really love, and can only do in Brazil during the harvest, is to get a handful of coffee from the patio when it’s almost dry and smell the sweet caramel coffee aroma.
What is the most challenging part of your work?
Convincing roasters who have never roasted good quality beans that it’s worth it to pay the difference.
Tell us about your most memorable project/experience in the industry to date.
I guess it was when I started to roast. I’ve been doing it for 15-years, but have since decided to do only green coffee business.