Decaf Coffee

Additional Information

Due to the region 's topography, all farming activities are carried out manually. The farm is equipped with 68 houses, providing all the necessary amenities for the comfort of its employees. Recreio promotes sports and culture, featuring a soccer field, a church, and a health post for its collaborators. There are approximately 40 permanent employees and 60 temporary workers hired for the coffee harvest. 

The owners' commitment to the environment is evident, with an extensive area of environmental interest on the farm, featuring native forests and a rich variety of flora and fauna. A program for the recovery of numerous springs and riverbanks is currently underway. Environmental conservation classes and sustainability concepts are taught to employees and their families. 

The harvest, carried out manually on fabric, begins in mid-May when the fruits reach a high level of ripeness. The farm processes the harvested coffees through two methods: the wet process, which involves pulping the cherries, and the dry process, where the harvested coffee is washed, sorted, and spread out on the patio with its husk all done on the same day to prevent any unwanted fermentation. The coffee remains on the patio until it reaches an average moisture content of 20%, after which it is moved to the dryer. 

In the dryer, the coffees stay until they reach 11% moisture, and only then are they sent to the storage bins to "rest" and homogenize the drying process. They stay there for at least 15 days before moving on to further processing. 

Every coffee produced at Recreio Farm is traceable from harvest to loading.