Camocim Farm

The Café Bio Project utilizes biodynamic farming which is a holistic, ecological, and ethical approach to agriculture that incorporates similar methods and values of organic farming. This agricultural approach promotes self sufficiency for both the farmers and the land while limiting the use of pesticides, fertilizers, or herbicides. Decreasing reliance on chemical applications enhances the soil quality and can help better preserve the natural flavors and health benefits of the coffee plant. In biodynamic farming, the goal is to operate and sustain the natural ecosystem of the land and the agricultural methods are used with the intention to maintain the natural function and balance of the land. By adhering to biodynamic farming practices, Café Bio Project strives to enhance the quality of life for the farmers, surrounding community, and the environment through strengthening soil quality, preserving water resources, and reducing carbon emissions. The commitment to using the methods of biodynamic farming not only ensures the sustainability of coffee production but also contributes to the overall well-being of the environment.

Driven by a spirit of innovation, the Café Bio Project constantly seeks to elevate the coffee industry. The farm invests in research, planting new varieties, and experimenting with soil and plant processes to enhance coffee quality. It also places emphasis on improving post-harvest procedures, exploring different fermentation practices, and forging new partnerships.

In addition to coffee, the Café Bio Project also recognizes the value of cascara, the skin of the dried coffee cherries, which are often discarded during the coffee production process. Cascara means ‘peel’ in Spanish and can be brewed similarly to tea. It is rich in both antioxidants and nutrients contributing to overall health and wellness. The tasting notes of cascara tea can vary based on the growing region, the maturation of the coffee cherry when it is harvested, and the brewing method. The cascara produced at Fazenda Camocim, which is a part of the Café Bio Project, offers a unique alternative to a cup of coffee and is infused with slightly sweet notes of hibiscus, raisin, and maple. With careful processing and attention to detail, the farm ensures that the cascara is of the highest quality, reflecting the same dedication and craftsmanship found in their coffee production.