Fazenda Caxambu & Aracaçu
A Century-Long Legacy of Excellence
The Caxambu & Aracaçu story began over one hundred years ago, initiated by the grandparents of the current generation. Today, it is managed by the third generation, with the fourth generation already being prepared to take over the family business. Ucha, the current producer, left her academic career to return to the farm and honor the life story and efforts of her parents. Under her guidance, the farm transitioned toward specialty coffee with a new mindset, focusing on research and quality. The farm's very name, meaning "music box," hints at the rich history and African and Indigenous ancestry of the land.
Quality and Innovation
The beans for are grown at an altitude of 970 to 1,200 meters and include a diverse range of varieties, such as Arara, Topazio, Bourbon, Icatu, Rubi and Catuai.
The farm is a hub for specialty coffee innovation:
- World Champion Quality: Fazenda Caxambu & Aracaçu is the home of Dionatan Almeida, who was raised on the farm and became the World Cup Tasters Champion in 2024. His talent is a testament to the farm's commitment to quality control and developing its people.
- The Coffee Lab: Quality is meticulously mapped in-house at the "Casa das Sensaçõe" (House of Sensations) tasting lab.
Commitment to Sustainability
The estate's vision is built on sustainability, earning it Fair Trade and Rainforest Alliance certifications.
- People First: Ucha emphasizes care for people and is constantly giving her team courses and training , believing that specialty coffee is about technique, purpose, and giving the world a gift.
- Environmental Action: The farm uses solar panels for clean energy , creates nutrient-rich compost from organic matter , and is actively developing projects on carbon neutrality with partner universities.
Explore our coffees from Caxambu & Aracaçu
