Sincorá

  • Country
    Brazil
  • State
    Bahia
  • Region
    Chapada Diamantina
  • Town
    Mucugê
  • Altitude
    1,150m above sea level
  • Variety
    Red Catuaí
  • Processing
    Pulped Natural
  • Owner
    Borré Family
  • Awards
    Cup of Excellence 2015 #15, 2017 #20

Yellow peach, red apple and almond praline, with dark chocolate and baking spice on the finish. Cola-like acidity and a silky mouthfeel.

Sincorá is a small 900kg micro-lot selected from Fazenda Progresso, a beautiful farm nestled in the Chapada Diamantina mountain range in the heart of Bahia. The micro-lot is named after the stunning chain of mountains surrounding the property which are part of the Chapada Diamantina National Park.

ABOUT FAZENDA PROGRESSO

Fazenda Progresso is a beautiful farm nestled in the Chapada Diamantina mountain range in the heart of Bahia. The farm sits on a plateau at 1,150m above sea level and is surrounded by the Chapada Diamantina National Park, known for its mountainous cliff formations (Chapada) and 19th-century diamond mining (Diamantina). This elevation plays a key role in the quality of the beans, as does the average temperature variation of 10°C, with hot days and cool nights, providing the ideal conditions for slow cherry maturation, giving time for natural sugars to develop, resulting in a sweet and complex cup.

Fazenda Progresso is owned by the Borré family who have been in business for three generations. The history of the farm dates back to 1984 when the Borré family migrated from Southern Brazil to the northeast and purchased some land in the municipality of Ibicoara, near the town of Mucugê. In the early years, the family tried growing crops such as soybeans, wheat and English potatoes. The potatoes turned out to be an incredibly successful crop, stimulating investments and making the family one of the largest producers of potatoes in Brazil!

In 2005, the Borré family sought to diversify the activities on their land and began to focus on coffee. They recognised they had the ideal conditions to produce specialty coffee with high altitudes, plentiful rainfall, and rich soil. The family’s youngest son, Fabiano Borré, spearheaded the coffee program, investing in state-of-the-art infrastructure and agricultural practices to ensure they could produce the very highest quality coffee possible. Fabiano has surrounded himself with an exceptional team and sought advice from some of the most respected professionals in the field, including Silvio Leite, founder of the Cup of Excellence and president of the Brazil Specialty Association, with 30 years of experience in coffee grading, tasting and quality control.

In total, 530 hectares of the property are dedicated to coffee. This land is divided up into different plots, which are processed separately, as Fazenda Progresso’s infrastructure is meticulously designed. Over the last decade, Fabiano has continued to experiment and invest in equipment and processes that will improve the quality of his coffee. He has a robust quality control program and dedicated quality control lab with a talented cupping team headed up by Ednaldo Nascimento who has worked with Progresso since 2010. This focus on quality was rewarded the first time they entered their coffee into the Cup of Excellence competition in 2015 and placed 15th – a fantastic achievement and testament to the hard work, resources, and focus that has been put into producing exceptional coffee. They also went on to place 20th in the 2017 Cup of Excellence.

 

The Borré’s motto is ‘Mindful Coffee’. This describes their commitment to acting mindfully and ensuring that their family values and vision (that centre around excellence, innovation, and environmental and social responsibility) are informing every decision they make and defining how they do business.

Fazenda Progresso’s people and their welfare are important to the Borré family, and they take great care to create an excellent work environment for their staff. Buses are provided to and from work and clean and welcoming lunch facilities and bathrooms are also provided. The staff are also provided with insurance, protective wear, sunscreen and biannual health check-ups by a resident doctor. Additionally, the family provides financial support to the local school that is located in the village next to the farm and are working hard to build tourism in the region and working closely with the state government to get the region recognised for its agricultural excellence.

Caring for the environment is a core value for the Borré family, who take great care to protect and preserve the ecological health of their area. Water is sourced from their farm’s lake and is carefully conserved, with meteorological stations positioned throughout the farm to optimise irrigation and ensure the trees get the right amount of water. Cascara pulp from processing is composted (along with potato wastage, which is very high in potassium and great for coffee trees!) and used to fertilise trees throughout the plantation. 75% of the land is also preserved as native land; well above the national minimum of 20%.

The Borré family business has always been managed and directed by family members and is now in its third generation of operation. You can read an interview with Fabiano Borré here.

 

HOW THIS COFFEE WAS PROCESSED

This coffee was carefully hand-picked by a specially trained team in August. It was then processed via the pulped natural method: the cherry’s skin and fruit were removed and the sticky, parchment-covered beans were soaked in a tank with water for 18 hours. The coffee was then dried on a patio for one day and then on raised beds in Fabiano’s custom-built greenhouse for 12 days until it reached 12% humidity.

 

WHAT IS IN A NAME?

When Progresso was first founded, it was given its name ‘Progresso’ which translates quite literally to ‘Progress’ in English. This name reflects the family’s concept and philosophy of business – which has been held and passed down across generations and is still very relevant to the family’s ethos, business culture and drive today. It portrays their boundless energy, their entrepreneurial spirit and drive, and their unwavering commitment to quality and improvement in every working day. We feel very lucky to be working with Fabiano and the Fazenda Progresso team and look forward to sharing their coffees with you for many years to come!