Minas Gerais - Brazil -

Fazenda Matão is located in in the Mococa (Mogiana) region of northern São Paulo. The farm sits high amongst the hills of Mococa, with elevations between 790 to 940 m.a.s.l., and boasts both beautiful views of the surrounding area and perfect growing conditions for the farms several varieties of Arabica. The Fazenda’s coffee cultivation mostly takes place in the flat plains of the farm, whilst the eucalyptus plantations spread over the slopes of the site’s many hills. Matão is close to both our home Fazenda Pinheiro and Fazenda São Domingos and is a key part of Ocafi’s operations in the region.

Part of Marco Antonio Guardabaxo’s family estate, Fazenda Matão has a long history of high-quality coffee cultivation dating back to the 1960’s. Since Marco acquired the farm in the early 2000’s he has been renovating and expanding the farming infrastructure. Marco works closely with his farm manager, Marciano de Jesus, who lives onsite with his family. Both are passionate in their pursuit of high-quality sustainable produce and collaborate with our other farms in the area to constantly improve processes. The name Matão, literary green thicket, is well over 70 years old and reflects the lush vegetation that covers the fertile fazenda and surrounding areas. The farm is a bright green gem in the Mococa countryside.

A state-of-the-art drip-irrigation system has been installed on the farm to ensure uniform irrigation of each crop. The system aids the regular development of the cherries, whilst also significantly reducing the farm’s water wastage. Matão’s long harvest season begins in April, with the lower altitude crops being picked first, and continues through to August. All young trees up to the age of 6 years old, or a size of less than 1.5 meters, are harvested manually, with the older trees being selectively harvested by machine using a two-step process. The fazenda has a total of 18,000M2 of concrete drying area, where the fruits are left for 10 to 20 days. The lots are then distributed amongst 8 dryers to achieve the ideal residual moisture, before storage in one of the farm’s 8 wooden silos. The coffee will usually spend 4-6 weeks in storage before being moved to a warehouse for dry-milling.

Marco and Marciano are deeply committed to implementing sustainable practices on Fazenda Matão. The team actively work to prevent soil erosion on the farm and to promote the diversification of local plant life, with trees such as Embaúva, Aroeira Vermelha and Pau Porva growing naturally on-site. Respect for the community is also a key priority at Matão, the farm’s 40 dedicated seasonal workers are paid a living wage, have secure terms and conditions, and collaborate with Marco and Marciano to constantly improve processes on the farm. Being so close to our Fazenda São Domingos also allows Marciano to utilise his neighbouring fazenda’s fantastic home-made bio-fuel, increasing the farms environmental profile.

We prefer to use it as an espresso, but it also serves very well as a filter coffee.

Think of a nice, full-bodied coffee, with a pleasant aftertaste.

For Espresso we suggest the following recipe:

• In: 18.5 gr

• Out: 55 gr

• C°92

• 28'''

For Filter we suggest the following recipe:

• In: 15

• Out: 220

• C° 90

• 2'' 15'