Japira - PR
Fortaleza Site
Located in the region of Norte Pioneiro do Paraná, in the city of Japira, is the Fortaleza Site. In it can be found Mr. Francisco Barbosa, owner and responsible for the micro-lot that received the first place in Paraná, and second place in the ABIC Contest for micro-lots in 2015. It competed in the International phase, Peeled Cherry category, of the BSCA Cup Excellence Quality Contest. Sítio Fortaleza complies with Environmental and Social legislation. It has a registered Legal Reserve and is 4C certified, therefore, it meets environmental and social requirements.
Born in Ceará, Mr. Francisco attended the agronomy faculty, took the IBC (Brazilian Coffee Institute) exam where he began to work. He then married the daughter of coffee growers, and together they inherited a coffee farm. It was in the year 1980 that he began to care for and plant coffee, and 36 years later, he continues to produce crops that instigate our palate.
Mr. Francisco coordinates quality coffee contest and is an instructor giving registered tasting courses. Their children 10 years ago created a gourmet coffee brand, continuing in their parents' footsteps.
The Fortaleza site was ploughed with the work and dedication of the family to coffee, their land passed down for generations. The family aims to improve with each harvest, and is currently switching to the pulped cherry, a type of coffee that best resists the volatile climate of Paraná.
Francisco Barbosa
Fortaleza Site
Farm Facts
ADDRESS
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Address line 1
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TOTAL AREA
380 ha
210 ha (with coffee)
9,500 bags of coffee per year
ALTITUDE
Minimum: 950 m
Maximum: 1,180 m
Average: 1,065 m
PROCESS METHODS
Natural
Demucilaged (Semi-washed)
Washed
Pulped Natural Sun Dry
Natural Sun Dry
Pulped Natural
VARIETIES
Yellow Bourbon,
Yellow and Red Icatu,
Rubi,
Yellow and Red Catuaí,
Catiguá, Acaiá,
Novo Mundo, and
Topázio
Pioneer North of Paraná
Family work and dedication to coffee
This region has ideal climatic conditions for the production of fine coffees, with average annual temperatures between 19 and 22° C, resulting from the combination of altitude (from 500 to 900 m) and latitude (23 and 24° S). This provides a longer period between flowering and the physiological maturation of the beans, allowing a more intense fixation of the attributes and providing excellent characterization of the beverage. There is also the fact that rainfall allows cultivation without irrigation, or with complementary irrigation, unlike other regions where irrigation is mandatory.