Fazenda Progresso introduced coffee in 2006 as a way to create a new crop with different characteristics. This coffee is fully traceable along the whole production chain back to the original coffee fields. Varieties include Yellow and Red Catuai 144 and Topazio, grown 1,150-1,250 masl. This coffee is hand picked with mature cherry separation, then processed natural and pulped natural. Patios, African beds and drying machines are used to finish off the processing method.
Medium creamy body, bright acidity, juicy, sweet, well balanced with notes of chocolate and peanut butter.
The farm counts on all the necessary installations for post-harvest procedures, from processing to storing. The proximity of the National Park of Chapada Diamantina inspired the farm's search for sustainable production methods. Today, Fazenda Progresso’s coffee is shipped to nine countries, including the European, American and Asian markets.
Fazenda Progresso means "Progress Farm" and belongs to the Borre family. Originally from Southern Brazil, where agriculture focuses on grains and other cash crop produces, the initial plan for Fazenda Progresso was to plant soybeans in the Chapada Diamantina, a picturesque region at the heart of Bahia State.