MEET THE PRODUCER:
William Franco, a law graduate from PUC and a former professional tennis player, has always been connected to coffee farming, beginning in childhood when he would accompany his father. Over the past seven years, William has taken on the management of the family property alongside his parents, and he now lives on the farm with his wife, Lara, and their five children. Together, they are deeply involved in the daily life of Fazenda Soledade, contributing to its legacy and story.
Fazenda Soledade is located in the municipality of Campestre, within the Volcanic Region of Minas Gerais. Here, tradition meets innovation to produce exceptional coffees crafted with great care and dedication. The farm’s naturally processed coffees are especially noteworthy, consistently achieving impressive scores—many above 90 points—thanks to meticulous attention to every stage of production. Of the farm’s 147 hectares, 85 are dedicated to coffee cultivation, with the remaining land carefully preserved. The property boasts vast areas of native vegetation and numerous natural springs that support rich biodiversity. A portion of the coffee is irrigated using the natural terrain and the farm’s own water resources.
ABOUT THE PROCESS:
Harvesting is done through both manual and mechanized methods. The farm is managed by eight permanent employees, along with William and his parents, Adelson and Fernanda, who ensure that each field receives dedicated attention. The farm grows a diverse range of coffee varieties, including Mundo Novo, Catuaí, Arara, Yellow Bourbon, Yellow Catuaí, Red Catuaí, and Lapar, among others.
This particular lot was processed using the natural method, in which cherries move through the stages of drying without any sorting or pre-treatment. No induced fermentation was used; while some fermentation naturally occurs before drying, the goal here is to minimize it as much as possible to preserve the coffee’s purity and character.
Drying: Thick layer in rotary dryers.