Fazendo Progresso Farm lies at around 1,150 metres in the mountainous Chapada Diamantina region of Bahia, northern Brazil. The farm is owned by the Borré family who have invested heavily in developing Progresso's coffee infrastructure. They have also built and foster a school for children in a village next to the farm, further contributing to the wider community. Currently, about 70% of all their coffee production is destined for international Speciality Coffee markets.
The harvested cherries are hand picked and sorted to be ridden of any defective crop. This particular lot is a pulped natural process coffee - the ripe cherries are pulped and then dried in the sun on concrete patios for 24 hours with the sticky mucilage still attached. The pulp is sometimes known as 'honey' and pulped natural is also sometimes referred to as 'honey washed' coffee.
The coffee beans and sticky mucilage are then finished off by by placing them in rotating drum dryers until they reach the optimum humidity level. The beans are then rested and stored.
The beans are finally decaffeinated using the CO2 method. A decaffeination process that removes caffeine from coffee without using chemical solvents.