Valdir & Daniela Ferreira

  • Farm

    Sítio Joaninha

  • Region

    Mogiana, São Paulo (Caconde, Boa Vista valley)

  • Main variety

    Arara

  • Farm size and elevation

    4,5 ha / 1240 masl

  • Crop

    May - September

  • Cooperation

    since 2019

Valdir & Daniela Ferreira

The Arara variety from Joaninha farm is our most anticipated coffee from Brazil every year

Valdir and Daniela
Valdir and Daniela
Valdir and Daniela
Valdir and Daniela
Valdir and Daniela

Producer

Valdir and Daniela Ferreira are part of a new generation of small-scale Brazilian farmers who combine coffee quality with environmental restoration. Fazenda Joaninha, named after the ladybug as a symbol of balance, is located in the Boa Vista Valley, not far from other producer families (such as Joao Hamilton, Celso and Gertrudes) who also work closely with FAF Coffees. Over the past decade, the family has significantly reduced agrochemicals, planted native trees and fruit trees, and restored buffer zones around water sources. These decisions have brought back birds and beneficial insects, stabilized yields in challenging years, and, crucially for us, shifted the resulting cup towards greater sweetness and purity. Valdir manages the farm and coffee processing, while Daniela manages the day-to-day operations and quality control.

Farm

The hills above Caconde bring constant winds and significant temperature differences between day and night. The microclimate slows down the ripening of the cherries, so the sugar content in the cherries increases gradually and the berries have a higher density. The Arara variety, relatively new to the region, has proven itself on the Joaninha farm thanks to its resistance and ability to absorb sugars. It regularly smells of honey, yellow stone fruit and almonds. Native trees planted throughout the farm create diffuse shade that protects the young plants and reduces soil temperature. Around water sources, the family maintains wider buffer strips, which reduces runoff and ensures a stable water supply during the harvest.

Processing

The picking passes take place several times depending on the maturity of the individual trees and exposure. The cherries are first sorted in water, then spread out on patios or African beds in thin layers. In the first days, the lots are turned frequently to prevent the cherries from overheating. Later, the layer is increased to slow down the drying curve and preserve the acidity in the cup. Depending on the weather, drying takes 12 - 20 days. Once the target moisture and water assets are reached, the lots rest before being hulled in Grainpro bags. The result is a flavor profile with a creamy texture, notes of ripe peaches, honey, cashews and milk chocolate, and a clean, long finish.

Fun Fact

Valdir surprised us with his great determination to be the first completely self-sufficient coffee farmer in the region. In 2022, he managed to install several solar panels and at the same time completed a simple home biogas station that uses pig manure. This way he gets his own electricity and gas for the basic operation of the farm.

Listen to our podcast (ENG):

Read our blog post (CZ):

Návštěva Brazílie: obava o budoucnost kávy
Návštěva Brazílie: obava o budoucnost kávy
Přečtěte si víc

Enjoy with

Brazil Valdir and Daniela

Brazil
445 Kč
Go to detail