Fazenda California Pérola Negra Obata
Elevation Ave: 750
Farm Name: Fazenda California
Fazenda California, owned by Saldanha family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period which hinder production. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, four well defined seasons and a wide temperature range. This in turn creates the ideal environment for the development of the highest quality arabica coffee lots.
In 2004, the family Saldanha Rodrigues acquired the farm. Being a visionary, the entrepreneur, Dr. Paulo Cesar Saldanha Rodrigues who always said that "You can always do things better," a new cycle of coffee plantation was then started on the property. A tragic plane crash at the end of 2004, prevented Dr. Paulo to see the accomplishment of his dream. However, the project for production of specialty coffees on the property was led ahead. Luiz Saldanha and Flavia Saldanha, studied agronomy at ESALQ/USP, the top Brazilian agricultural university, and continued to pursue that dream. Today, the farm has 100% of its coffee production renewed. Its structures and production processes, harvesting, wet mill, drying, storage and dry mill were upgraded and a management system of sustainable production was then set, adapting the property to the highest levels of the globalized market demand. Nowadays, with the mission of 'producing high quality coffee for the consumer, society and the environment', this husband and wife duo share the same love for coffee quality and dream of extending this passion for the next generation. Heloisa and Maria, their daughters, live in this beautiful "terroir" and will be the ones to continue the family tradition.
It's difficult to describe just how passionate the Saldanha family is about the production excellent coffee. Their backgrounds in agronomy and insatiable appetites for knowledge means they are constantly changing and innovating to improve quality and production on the farm. Every detail from plant nutrition, solar radiation levels, rainfall patterns, through to BRIX levels of cherries, ambient temperature and humidity, are all carefully considered to create the finest quality coffee possible. In the quest for perfection, they Saldanhas isolate and grow their own yeast and microbial cultures for cherry innoculation in their nano lots. Both Luiz and Flavia are certified Q-Graders, and Luiz is also a certified Q-processing instructor.