Faleiros Family // BRAZIL

From the Importer

The coffee history of the Faleiros family began more than 100 years ago through their ancestors. The Faleiros family often says that they are blessed, as they come from Ibiraci, a municipality that is one of the best places in Brazil to produce specialty coffees.Santa Monica farm is at one of the highest points in Ibiraci, at 1260 metres above sea level. It is part of the Eldorado group, which includes 11 farms totalling over 5.5 million coffee trees. Mr. Laerce, the family patriarch, gave the name for the meaning that the properties represent: a place full of riches and precious stones, here shaped like coffee cherries, reddish or orange, ready to be polished.

Thanks to their century-old history of coffee cultivation in Alta Mogiana, combined with a remarkable technological infrastructure, they remain leaders in the research and production of specialty coffees.

Qualidade no Campo Event

Annually, they conduct a technical and practical immersion with the most renowned national and international coffee specialists. Participants have the opportunity to experience the drying processes at Santa Monica Farm, learn about the operations of the world's most advanced specialty coffee processing plant, and participate in field panels led by our speakers.

The World's Largest Suspended Patio

At Eldorado Specialty Coffees, they have different drying methods for each type of batch. Coffees can be directed to their suspended patios, such as peeled, natural, or fermented coffees, offering each bean all the necessary attention: a slower drying, a better rest with the ideal temperature, and supervision so that it does not exceed temperatures above 35 degrees.

Sustainability Program

Eldorado is committed to sustainability at every stage of coffee production. This includes adopting agricultural practices that respect the environment and contribute to the preservation of natural resources. More than 40% of the total area of their farms is dedicated to environmental preservation.

Processing

The Faleiros family invested in the development of a custom processing station called Via Umida to meticulously control all steps of coffee processing at the farm, ensure the highest quality, and offer the ability to create any flavour profile. After the coffees enter the hopper, the Eldorado Specialty Coffees team uses all its vast technical knowledge to choose the most suitable processing for each batch of its property. With the help of advanced technology from the electronic cherry coffee sorter, they guarantee excellence and precision in selecting the best beans for each stage. Their production process begins with pre-cleaning, passing through the washer, where the coffees are separated by density, resulting in the separation of "Buoy and Pass Coffees" from "Cherry and Green Coffees". After this stage, the cherry and green beans go to the electronic sorting hopper, where they are dosed by vibratory feeders, ensuring a controlled and constant flow. At this moment, the beans are thoroughly inspected, and any defective bean is immediately identified and removed from the flow through a compressed air ejection.

The electronic grain sorter technology is unique. With its high-resolution full-color optical system and easy-to-configure operating system, it provides speed and efficiency in the selection process, following the team's standard. With the grains rigorously selected, the Eldorado Specialty Coffees team has the flexibility to allocate them to various possibilities, such as directing them to the husking process in zero-water huskers, ensuring grain integrity and its mucilage. It is also possible to send them, after being pulped, to fully washed fermentation boxes, where the coffee undergoes a controlled fermentation process, resulting in unique and complex flavours. They also have the option of using stainless steel rotary fermenters for the fermentation of large batches with total control of parameters such as temperature and pressure or carrying out fermentation in vertical fermenters.

Another option is to explore the unique characteristics of each batch through fermentations in 200-litre barrels.