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BRAZIL - FELIPE CROCE

Regular price
$25.00
Regular price
Sale price
$25.00

Incredibly excited to have this coffee in our lineup as this coffee is from our good friend Felipe Croce’s farm in Mogiana region. This volcanic process coffee is jammy with notes of cacao nibs, red cherries and hibiscus. It is our pleasure to share Brazil-Felipe Croce with you.

BRAZIL - FELIPE CROCE
BRAZIL - FELIPE CROCE
BRAZIL - FELIPE CROCE
  • TYPE

    SINGLE ORIGIN

  • COUNTRY

    BRAZIL

  • REGION

    MOGIANA

  • PRODUCER

    FAZENDA AMBIENTAL FORTALEZA

  • VARIETIES

    ARARA, OBATÃ

  • PROCESS

    VOLCANO FERMENTATION

  • ALTITUDE

    900 - 1,000 MASL

  • CUP NOTES

    JAMMY, FRESH HIBISCUS, PLUM, MARASCHINO CHERRY

20% OFF ON FIRST BOXX SUBSCRIPTION

More about Brazil - Felipe Croce

One of the world’s two largest coffee producers with 40% market share in the global market, Brazil no doubt holds a special place in the coffee industry. Ideal climate conditions, highly nutrient soil and favorable hilly geography make Brazil a perfect spot for growing high-quality coffee. Today, 8 million people are estimated to make their living from this fruit, the highest gross revenue generating industry of the country in 2022.

Located in the northeastern region of São Paulo, Mogiana is one of the oldest coffee-growing regions in Brazil. A unique combination of high altitude, fertile volcanic soil and a favorable climate make Mogiana an exceptional spot for cultivating high-quality beans. The altitude ranging from 900 to 1,200 meters above sea level leads to the development of complex flavors and natural sweetness.

The notes of Alta Mogiana beans are characterized by their bright acidity, fruity and chocolate undertones, and a well-balanced body.

Although coffee production in Mogiana has a long history dating back to the 19th century, coffee producers in the region are committed to sustainable farming practices as they follow and apply the most up-to-date processing methods. This approach directly leads to the elevation of coffee quality, and therefore the reputation of the region in the coffee industry. 

Cultivated by single families, FAF Reserve coffees are carefully cultivated. Coffee beans go through a special volcano process in which the ripe cherries are picked and sorted before they are fermented anaerobically for 40 hours in a volcano format.

The farm, formerly known as Fazenda Ambiental Fortaleza, has been in the Barretto Family since 1850. The traditional farm that was used to apply conventional farm methods was transformed by Silvia Barretto, along with her husband Marcos Croce. Their dream and mission have become to convert the farm into a sustainable business that cares for the environment and the relationships among people while producing high-quality products.

In 2009, Silvia and Marcos’ son Felipe who had been working at a specialty coffee micro-roastery in St. Louis, called Kaldi’s, joined the team. Being the first family member to work on the farm full-time, Felipe set up a coffee lab and began separating and studying lots by varieties and processing methods.

Today, FAF is an experimental and model farm for organic coffee production with a mission to embrace social, environmental and economical sustainability.