BRAZIL FAZENDA PANTANO
An award-winning & pioneering coffee farm, Brazil Fazenda Pantano is incredibly respectful of environmental & social issues, thanks to its owner & head farmer, Wagner. Accredited by the Rainforest Alliance & a big supporter of local schools, Wagner produces quality coffee in a kindly fashion; making Chocolate Truffle Shuffle that little bit more delicious.
Located in the Cerrado & close to the city of Patos de Minas, the farm sits at an altitude of 1,150 meters & covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is 6 times more than the legal Brazilian requirement, demonstrating how environmentally-friendly this farm really is.
Our sWANKY Uva cherries (Uva meaning grape in Portuguese & the Uva beans are grape-shaped) are processed on the farm & the coffee is only hulled at the point of export, then packed into grain sacks in order to preserve crisp flavour & ultimate freshness. Every single stage of the process & export has been carefully mastered by Wagner & his team, who all receive funding to attend various training courses, providing them with qualifications to make a decent living, & the skills to produce the finest coffee. Amen to that!
Recently, the farm received an award from Brazil’s most prestigious agricultural magazine, ‘Globo Rural’, in the Perennial Crops category, where auditors assessed 3 main areas: food safety, environmental factors & social factors. Out of the 189 finalists in the Perennial group – which mostly consisted of orange growers – only 30 farms were entered into the final phase following a strict audit. And out of these 30 finalists…Brazil Fazenda Pantano came out on top! A belting result for a belting bean.
Passionate about producing the finest quality coffee beans in the highest of standards, Wagner has over 200 varietals of bean (similar to different types of grape in wine production), most of which are in experimental production, & he works closely with the Brazilian Coffee Research Institute to experiment with processing & flavour. Constantly pursuing the perfect bean.
Wagner is also fastidious with waste & is constantly putting strategies in place to reduce the use of chemicals & water as much as possible. Ever-evolving, he strives to reduce the farm’s global footprint. Currently, Wagner’s farm is divided into plots which are made up of 1 hectare squares. He has conducted soil analysis on each hectare of his farm & prescribes individual treatment with water & pesticides accordingly, realising that each part of his land is different & requires varying levels of care. An on-site meteorological station also ensures that water is being used efficiently, taking into account the following factors on each hectare: daily necessity of water, rainfall, water retention in soil, effect of evaporation & wind, & the amount of ground-water in first 40cm of soil. A complete and utter coffee boffin & methodical scientist.
Not only are Wagner’s coffees of outstanding quality, but his commitment to a sustainable & ethical approach is a philosophy that Wagner, our chief roaster & the Coffee Wanchors all share. Fazenda Pântano is now globally accredited for sustainability; something that deserves serious recognition.
So next time you’ve got your chunky mits clasped around a cup of Chocolate Truffle Shuffle, allow yourself a Coffee Wanchor moment of smugness, resting safe in the knowledge that it comes from a good place & from good people.
COLOMBIA DIGNA ZUNIGA
For roughly 20 years, Digna Zuniga has been working as a farmer on her family small-holding in the mountainous Popayan area of south-west Colombia, growing many different crops such as banana & guava. Digna has only been growing coffee for the past 6 years & although relatively new on the coffee scene, she now produces with the best of them & her Colombian Speciality beans are amongst the top 5% of coffee in the world. Her family have a real passion for growing good coffee with good ethics.
Digna lives on the farm with her husband & children, where they work together on the organic cultivation of the coffee. With the environment & community at the forefront, their organic methods of production help conserve their land & protect the environment.
On Digna’s farm, the coffee is planted among banana & guava trees, which are known for producing the sweet ‘ice-cream’ bean. This nectarous bean attracts bees & animals to help with bio-diversity, & these trees are excellent for providing shade for the coffee plants. During the harvest from May to September, the coffee is hand-picked & then pulped on the same day of collection. The coffee is then left to ferment for 14 hours before being washed & dried in a parabolic drier for 8 – 10 days. All adding to the sweetness of the flavour.
During her time as a coffee farmer, Digna has began working with the ASPROSANLOR group (part of the Cooperative Cosurca) who have been working hard in the communities of the Popayan region. The Cooperative have a number of programs with a profound focus on empowering their members with education & training, to help them prosper in their struggling community. Something that is incredibly important to Digna & makes her coffee taste that little bit sweeter.