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Artisan Roastery

Brazil Fazenda Trapia


Pineapple. Red Apple. Soft Caramel Candy.

Variety Acaia
Processing Pulped Natural Processed
Region Baependi, Mantiqueira de Minas (IP) / Sul de Minas
Producer Andréa Rangel & Renato Moura
Altitude 1400masl
Roast Level Medium Roast
Quantity 200g

About this coffee :

Fazenda Trapiá was purchased by Andréa de Souza Rangel and Renato Pita Maciel de Moura in 2005, immediately upon their retirement from their respective jobs in IT and insurance. The farm once belonged to the mayor of Baependi, where the farm is located in Southern Minas Gerais, and has long been well-known within the region. Although neither Renato nor Andréa had backgrounds in agricultural business, they had always dreamed of owning a farm. Trapiá presented them not only with the perfect opportunity to manifest their life-long penchant for farming but also presented them with optimal growing conditions for coffee, of which they have made the most.

When the couple purchased the farm, there were only 20,000 coffee plants planted and no coffee infrastructure whatsoever. The farm now has 61 hectares (170,000 plants) under coffee and the couple has built state-of-the-art processing infrastructure.

When they acquired the farm, Renato and Andréa changed its name to Trapiá, in honour of the farm where Andrea’s mother was born, in northeastern Brazil. Trapiá takes its name from a tree common in northeastern Brazil.

Pulped natural coffees are pulped using the most widespread method in Brazil – that is, pulping without fermentation. The mucilage is partially removed, enough to enable the coffee to be delivered to the patios where it is regularly turned (“rolling” the fruits). 

All lots begin their drying on the patio, though some are finished at low, constant heat in the farm’s mechanical dryers. Throughout all stages, the drying process is controlled through periodic humidity measurements using a precise capacitance device.

This is a super fruity Brazillian coffee, with pineapple & red apple fruity notes, pair with soft candy sweetness. On flat white, you'll get comforting toffee notes and a long caramelly finish.  A lovely coffee to start your day.

Brewing Recipe : 

Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 10th of January

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