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FAZENDA SANTA CLARA
Grower: Hélio Carvalho Garcia

CHARACTERISTICS OF THE COFFEE
Farm: Fazenda Santa Clara
Town: Santo Antônio do Amparo - Minas Gerais
Region: Southern Minas
Processing System: Pulped Natural
Varieties: Mundo Novo and Catuaí
Lot size: 299 bags
Jury Evaluation: Four scored this coffee in the nineties and upper eighties. Four more scored this coffee in the lower eighties. Chocolate tones noted by some.
Total score: 79

CHARACTERISTICS OF THE FARM
Partial view of the farm
Partial view of Fazenda Santa Clara		 Fazenda Santa Clara, in southern Minas Gerais, is the headquarters of an agricultural complex, which main activity is coffee production. Dr. Hélio Carvalho Garcia has been developing and improving the production process of its coffees for over fifty years. This productive complex occupies a contiguous area of 560 hectares with coffee plantations and 400 hectares of the Atlantic Rain Forest preservation areas.
The coffee area, of the Catuaí and Mundo Novo varieties, has altitudes varying from 850 to 1,200 meters. Several natural creeks and rivers that comprise the Rio Grande Basin, object of the effective ecological care of the owner, cut its alleys.
This productive complex creates 250 direct jobs. Sixty-eight families live in the farm, benefited by educational infrastructure and social security (social security as such and health assistance).

During the harvest, all of it hand picked (two million coffee trees) another 700 direct jobs are generated during the months of April to September.

coffee fruits
Coffee tree with fruits
The whole coffee processing structure is located In the Fazenda Santa Clara, including nursery plants fertilized with humus, also of its own production. The coffee is washed by a system that includes the recycling of solid and liquid residues in order to reincorporate them to the environment and the plantations, respectively.
Processing structure
Part of the coffee processing structure		 After being selected and pulped, the coffee is taken to terraces where after being treated as craftwork it is conducted to the dryers. Subsequently, it is stored in wooden bins in the interior of the warehouse, adequately prepared to maintain the ideal humidity and temperature of storage of one of the most appreciated fruits of the world. After the samples are picked the coffees are processed. The processing is made only when the coffee is about to be shipped to their buyers.
That is how Dr. Hélio Carvalho Garcia deals with the future.


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