Fazenda Trapia

Our selection from Trapia is a Pulped Natural, Yellow Bourbon lot with praline flavour and a supporting grape like acidity.

There are 70 hectares of coffee planted at Trapia but this only makes up a small part of the 440 hectares. 30% of the farm is under conservation, with several beautiful springs and waterfalls which are all protected. Trapia also has somewhere around 40,000 Candeia trees which are selectively and sustainably harvested and replanted each year.

There are 3 families living on the farm who pick and process the coffee during the harvest and prune and maintain the coffee during the wet season.

The coffee at Trapia is hand harvested in the mountainous areas of the farm and machine harvested where the terrain allows. Cherries are separated by density the same day of harvest, the family produce both pulped natural and natural coffee, so once harvested they are sent for density separation. The coffees are moved for de-pulping in the case of pulped natural coffees and directly to the patio for naturals. Here the coffees are turned by hand, the natural process taking slightly longer during this stage which creates the characteristic boozy notes naturals are know for.

Trapia has done well at Cup of Excellence and placing 5th for naturals and 4th for pulped naturals and well as winning competitions held by the co-operatives they are members of.