Kaizen, a term of
Japanese origin,
means “continuous
improvement”.
Kaizen, a term of
Japanese origin,
means “continuous
improvement”.
The kaizen concept values the permanent search for improvement and simplicity, whether in personal, family, social and work aspects.
Fazenda Kaizen’s focus is the production of high-quality specialty coffees. Our dedicated employees and consultants are motivated people who are driven by the recognition of the necessity for effective management and sustainable agricultural practices to ensure our processes are environmentally, economically and socially responsible.
Fazenda Kaizen is located in the municipality of Patos de Minas, Cerrado Mineiro Region, at an average altitude of 1050 meters. Our crops are 100% drip system irrigated, with Arabica cultivars such as red and yellow Catuaís, Paraíso and Arara.
Some of our Regenerative Agriculture practices includes the systematic application of organic compost to our coffee crops, cultivation of cover crops between the coffee trees and use of biological inputs to control pests and diseases. These agricultural techniques creates a significant reduction in the use of chemical fertilizers and pesticides, with a consequent increase in soil health.
Fazenda Kaizen is certified, among others, by Rainforest Alliance and Regenagri in regenerative agriculture.
The Cerrado Mineiro
Region is the first
Denomination of
Origin for coffee in
Brazil.
The Cerrado Mineiro
Region is the first
Denomination of
Origin for coffee in
Brazil.
Healthy crops are
essential for the
production of
high-quality specialty
coffees.
Healthy crops are
essential in the
production of
high-quality specialty
coffees.
Uniform flowering is the first step to produce quality coffee. Throughout the harvest, the coffee fruits will go through well-characterized phases, pelleting, seed filling and maturation, until they are harvested. Care in nutrition and control of crop pests and diseases, in each of these phases, makes all the difference in maintaining the quality of the coffee seed.
In addition to all the necessary infrastructure and equipments like cherry washer/classifier, terraces, mechanical dryer machines, wooden bins and automated huller, the training and care of the staff are essential for the drying process to be executed correctly, preserving the coffee beans quality and integrity.
To obtain naturally dried coffees, cherries must be shift around frequently on the terrace, at least every hour, so that unwanted fermentation does not occur during the drying process. We have produced specialty coffees, 84 SCA points and above, in large batches, with complete traceability from cup to farm.
Our microlots, processed naturally or with different fermentations, have demonstrated specific aromas and flavors, such as citrus, floral and winey, resulting in wonderful experiences when tasting our coffees.
A successful
post-harvest is when it
preserves the quality of
coffee seeds from the
crop.
Successful post-harvest is one that preserves the quality of coffee seeds from the crop.
Order free samples of our green coffee beans!
Order free samples of our green coffees!
Receive free samples of our green coffee beans and evaluate whether they fit into the line of products offered in your roaster or coffee shop. Contact our marketing partners: