The farmer
Cláudio is an Agricultural Engineer graduated from the Federal University of Paraná (UFPR), and alongside his wife Elvia, they moved to the Chapada de Minas in 1986. Today, with the collaboration of their son Éder, who is an Environmental Engineer from the Federal University of Viçosa (UFV) and has returned to Brazil after spending some years in Japan, they dedicate themselves to the production of high-quality coffee.

They have gained particular recognition for their fermented coffees, which spend 10 days in sealed barrels, and often rank among the top placements in coffee quality contests. According to Cláudio, coffee is a life companion that has brought prosperity and job opportunities for the family.


About the farm Fazenda Nakamura
The Nakamura family’s story began in 1929 when they came from Japan to Brazil looking for better living and working conditions. Initially settling in the municipality of Bastos, in São Paulo state's highlands, they dedicated themselves to agriculture, cultivating various types of cereals and cotton. In the 1940s, they moved to Londrina in the state of Paraná and started growing coffee. After a severe frost in 1975, part of the family moved to the Mogiana Paulista region searching for a new path in coffee farming. In 1986, seizing an opportunity to buy a property in the Chapada de Minas, Cláudio and his wife Elvia moved there, aiming to make a living from coffee cultivation, and this was where the story of Fazenda Nakamura began.

They spent several years preparing the land, observing all environmental standards before starting to plant coffee seedlings. The farm covers a total area of 250ha with 60ha dedicated to coffee cultivation, 50ha of regenerative forest, and 100ha of preservation areas. The region is a transition area from Atlantic Forest to Cerrado, and for the coming years, they are looking to implement irrigated areas since drought is a challenge. They have struggled due to the climate, especially because of the dry weather and lack of rain.

Along with that, there was a drop in coffee prices from the first harvests, but they overcame all these challenges. There has always been great collaboration, partnership, and understanding from the local community and neighbors in the region, who saw in coffee farming an opportunity for life change. They prioritize local labor, and the harvest is done 100% manually without machines, focusing not only on producing the best product but also on aiding the socioeconomic development of the region. During peak harvest years, over 100 collaborators pass through the property, and if Cláudio has his way, the harvest will continue in this manner for many more years to come. All management practices are mechanized, which further demonstrates the Nakamura Family's commitment to the socioeconomic development of the region.

One of the differentials in the region is the uniform maturation of the grains, as there is only one flowering; the harvest starts in mid-June and ends between August and September. Another important factor about the quality is the fermentation techniques used by them, which improve every year; after passing through the washer, the coffees are left in sealed barrels for 10 days, intensifying aromas and flavors. With a focus on sustainable development, they are using photovoltaic energy to meet the entire farm's demand