This is one of the first coffees from Brazil that we roasted for filter at NOMAD. We are very excited about it since we have long look forward to having a Brazilian coffee profile like this on our menu and, thus, be able to enjoy it in any filter method. Very intense fragrance of very ripe stone fruits. Lactic and tropical aromas of pineapple and coconut yoghurt. A vibrant acidity that reminds us of wild fruits such as blueberries accompanied by a juicy and very sweet body.

HISTORY
In the region of Cerrado Mineiro, Fazenda Recanto is certainly a landmark in producing high-quality coffee. Run by Vinhal Family, Fazenda Recanto has a long steady history in the coffee industry, which dates back to 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí, Yellow Catuaí, Topazio, and Yellow Icatu at an average altitude of 950 masl.

What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards. They implemented sustainability practices to respect both people and the environment.

Next to producing some interesting natural processed lots, they are surprisingly big in producing fully washed coffees. At Fazenda Recanto they mechanize the pulping of cherries but add a second stage of fermentation. Even in a bad season with a low amount of maturation in the beans, they managed to create consistency. By controlling the extended fermentation periods, they are able to improve flavour development, even when the amount of sugars is low.

Fazenda Recanto produces about 7000 bags per year, the majority of which is sold on the internal market, but an increasing amount of speciality coffee is being produced for export purposes too. They are winners of some of the most important coffee quality competitions in Brazil. Father Afonso Vihnal and his son Rafael are making continuous effort to ensure that their coffee stands out, both on the local market and abroad. According to Afonso, his secret for producing high-quality coffees is the constant care and the rigorous process of drying coffee cherries. 

The greatest challenge that motivates the Vinhal Family is to combine productivity, care for the environment, and quality of the coffee they produce.

Quinta employs 50 fixed workers, who live at the farm or in the cities nearby, but during the harvest period, they usually hire 200 temporary workers as well. About 90% of the harvest is done mechanically, but when the crop is new, it is handpicked.

The passion for agricultural flows in the veins of Afonso as well as in his ancestors. They created their business little by little, as the Brazilian culture teaches. His dream is that everybody would be able to enjoy quality coffee since Brazilians do not have the habit of drinking top-quality coffee. For them, coffee means having good times and pleasure and so it is meant to be shared with the family or during a business meeting. 

“We are very grateful for the recognition you brought to us. We give employees more opportunities, as it demands a lot of labour and they have already understood the responsibility of producing with quality”. – Afonso

F.BR.RECA Fazenda Recanto

As much Today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad Coffee’s values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.

Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale.

Nomad’s trademark is its roasting, which is why they want to have a hand in every stage of the production process. They travel to origin looking for the best beans and work side by side with importers and farmers. They roast their coffee at their headquarters, applying their own quality standards, which help them develop each bean to its full potential.

A team of baristas is responsible for extracting uniqueness and excellence from every coffee in each of Nomad’s shops.

F.BR.RECA Fazenda Recanto

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F.BR.RECA Fazenda Recanto

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