Fazenda Plato Azul



Elio Carneiro

Property name:

Fazenda Plato Azul

Area of the farm:

2,863 ha

Area of coffee:

953 ha

Total Production:

30,000 bags



Processing method:

Natural and Pulped Natural

Drying method:

Concrete patio and mechanical dryer


Red and Yellow Catuaí

Farm Story

The Platô Azul Farm’s Project has been started in the decade of the 80’s, in Cerrado Mineiro, in a property with a suitable regime of rains, absence of frost and with latitude and longitude appropriated to cultivation of coffee. The Platô Azul Farm promotes, in more than 2.000 hectares, the preservation of cerrado and the sustainable handling of natural resources. With the confirmation of the sustainable handling, the Platô Azul Farm received in 2008 the certificate of sustainability of Rain Forest Alliance, with environment license to the action to produce coffee and bestowals regulated to the irrigation.


  • About the variety, the owners have chosen Catuaí as it has adjusted pretty well in the farm, brings great results regarding resistance to the region’s climate, good productivity, cup quality, and indication from IAC and EPAMIG.
  • They renew at least 8% of the plantation every year, in average 80 hectares per year. The renovation varies between 13 to 21 years depending on the general condition of the trees.
  • Since 2014 have opted not to do pruning.
  • Space between the trees: 3.70 mts x 50cm
  • Applies fertilizers 30 in 30 days and 4 and 5 annually (Fort C and Vitória)
  • Anual soil analysis
  • During blossom irrigates 34 ha, with water from the rain collected from the roof and the patios. The other 772ha the farm is waiting for SUPRAM approval for a project to build two water reservoirs.



  • Mechanical picking with high speed and low vibration and lower tension aiming to collect only ripe cherries.
  • During the harvest period, in the beginning they remove the floaters and remove unripe cherries when pulping. The main goal is to let the green beans at the tree when picking.
  • Do both natural (higher percentage) and pulped natural to save space at the patio. The factors that mostly influence to choose the process are the market, water economy and labor costs.  
  • Are currently testing static dryers such as drying silos, however don’t have any results yet regarding quality of cup
  • Generally, the coffee stays in average 5 days at the patio until 17% moisture and go to the mechanical dryer until 11,5% of moisture. Then go the silos to rest around 10 days before milling.



  • The farm has a coffee taster in training for sensorial tests and cup quality and also send to other professionals to guarantee their work. 
  • Also, are separating and tracking the lots and testing drying the lots separately.

Fazenda Plato Azul