Brazil Fazenda California Cold Soul

From: 9,25

This coffee was roasted with espresso preparation in mind, yet it is suitable for filter usage when a heftier coffee is something you like.

This coffee is the brainchild of Luiz Rodriguez, whose constant eagerness for new techniques and experiments produced an array of different lots this year. This one in particular really stood out for us on the cupping table. With the full cherries being soaked in cold wine for 24 hours, followed by being dried as a natural, we were impressed by its fruit forward yet still undeniably Brazilian taste spectrum. Expect fresh apricot, winegum and floral notes, al layered on a classic full bodied sweetness.

Categories: , ,


  • Origin: Brazil
  • Region: Piraju
  • Town: Piraju
  • Farm: Fazenda California
  • Farmer: Luiz Roberto Saldanha Rodrigues
  • Crop: 2022
  • Altitude: 750m
  • Variety: Yellow Catuaí, Mundo Novo, Obatã
  • Processing: Cherry soaked for 24 hours in cold wine, then dried as a natural on raised African-style beds. 

A note from our supplier, This Side Up:

Luiz Roberto Saldanha has a degree in Agronomic Engineering, Business Administration, MBA in Production Management and Specialization in Corporate Coffee Culture. In 2010 he was elected Vice-President of the Specialty Coffees Association of Norte Pioneiro do Paraná (ACENPP) and, in 2012, he assumed the presidency of the institution. Under its management and in partnership with the other institutions participating in the project, in May 2012, the Norte Pioneiro do Paraná Region received the Registration of Geographical Indication of Origin with the INPI (National Institute of Trademarks and Patents), becoming, at the time, the third producing region in Brazil to receive it.

Luiz was an active member of the Technical Committee on Coffee Culture of the Federation of Agriculture of the State of Paraná (FAEP) between the years 2007 and 2014 and a member of the Sectorial Chamber of Coffee of the State of Paraná, having been elected sub-manager of the entity between the years 2011 and 2012. During the period, he assisted in the elaboration of projects for restructuring coffee production in Paraná together with the research and extension agencies of the State, in order to assist the development of public policies for the sector.

Managing Fazenda Califórnia, he was responsible for the implementation of the UTZ Certified (2007) and Rainforest Alliance (2011) social and environmental certification protocols, the first certified property in the State of Paraná, in both cases.

Fascinated by the search for knowledge in the different production and post-harvest techniques of specialty coffees, since 2009, he has made technical visits to different producing countries such as: Costa Rica, Guatemala, Honduras, El Salvador, Panama and Colombia. He also carried out technical collaboration work with renowned international specialists Aida Batlle, from El Salvador, and Lucia Solis, from the USA, validating different fermentation protocols and implementing good processing practices from the wine industry to Fazenda California.

As a cupper, he was a member of the national judges of the Cup of Excellence Competition (COE) in different editions and, in 2013, he was part of COE International Jury. In 2012 he was certified Q-Grader by the Coffee Quality Institute and is currently part of the training program for Assistant Instructors of the institution.

With the adaptation of Fazenda California’s production processes, and the search for continuous improvement, it won several awards in State and National quality contests, as well as the honor of being part of the select group of recognized properties with the seal of “Cup of Excellence”. Fazenda California was the first property in Paraná to win a COE title (2010) and the only one to repeat the feat (2015).

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Natural, Wine soaked

Taste Notes

Apricot, Floral, Winegum


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans

You may also like…