In the city of Monte Carmelo (Minas Gerais state), Fazenda Santa Bárbara has stood out as a model of innovation and sustainability in the production of specialty coffee. Under the leadership of Juliana Rezende, the farm has integrated traditional practices with modern techniques, changing agricultural management to preserve the soil, water, and biodiversity. Juliana, who left her career as a pharmacist to work on the farm, brought a unique approach that values every stage of the production process.
The coffee produced at Fazenda Santa Bárbara stands out for its quality and respect for the environment, especially Moncerrado, a coffee that reflects the flavors of the Brazilian Cerrado biome. With sweet, chocolatey, fruity notes and caramelized undertones, the coffee produced on the farm is distinguished by its smoothness and complexity. Juliana believes that coffee production goes beyond the quality of the beverage and aligns with sustainability principles. “We work with regenerative agriculture and use bioinsecticides because we believe sustainability starts between the coffee rows in the field. Our focus is to enrich the soil, improve the microclimate, and draw natural predators, both aerial and underground,” says Juliana.
In search of environmental balance, Fazenda Santa Bárbara also stands out for integrating beekeeping with coffee growing through the Love Bee project. Over 30 beehives spread across the farm help with coffee tree pollination and preserve both Apis mellifera and other native bee species. “We launched Love Bee to protect the bees and ensure a safe environment for them. Honey is carefully harvested at the right time to ensure purity and a wide range of flavors,” explains Juliana.
Fazenda Santa Bárbara also implements an innovative carbon estimating technique, using strips installed on coffee tree branches to monitor the plants’ ability to absorb CO₂. This approach helps a better understanding of the impact of production and reinforces the farm’s commitment to environmental preservation.
Future perspectives include further development of regenerative management practices and continuous learning about forest management and responsible water use. Currently, rainwater is collected and used efficiently, adding to a more sustainable production cycle, but the goal is to go even further. “Water is a precious resource, and we are constantly learning more about its smart and conscious use,” Juliana emphasizes.
The path of Fazenda Santa Bárbara, with its commitment to innovation, quality, and sustainability, is a great inspiration and demonstrates that one can combine quality, environmental responsibility, and an efficient agricultural production model.