Brazil | Fazenda Londrina

Produced by Jorge Fernando Naimeg

Region: Coromandel | Farm: Fazenda Londrina

Variety: Paraiso GM2 | Process: Natural CF | Cup score: 86

Brown spices / Citrus fruits and honey / Floral and vanilla notes


SKUCOF-12 Category

The history of the Naimeg family began in 1957 with the union of Gerson Naimeg and Hercília Mafra, which generated 6 children: José Aparecido, Carlos, Nilza, Gerson, Mauro and Jorge Fernando. In 1962 through much work Gerson conquered his first piece of land in the state of Paraná. As he was a coffee lover in 1965 he planted his first crop with great dedication and incessant work. In the 80`s, affected by the strong frosts, Gerson moved to Cerrado Mineiro and continued the activity acquiring his first property in Minas Gerais lands. With the insertion of the children in the business was created the group Naimeg, preserving the work in family.

Harvest and Production

For the cultural treatments’ planning, data from previous harvests, plot history, soil and leaf analysis and evaluation of productive potential are evaluated. From this data all the cultural treatments, phytosanitary treatments and all processes necessary to obtain healthy plantations and quality fruits are defined. It is done: chemical fertilizers making a mixture of slow release fertilizers with nitrogen applications; organic fertilizers; fertilization through irrigation in irrigated areas; control of weeds by alternating brushing, always leaving the soil covered; integrated pest and disease management; among other practices. For the harvest a schedule is also developed in April, analyzing data from previous harvests, degree of maturation of the fruits in each plantation, as well as by varieties. Harvesting usually starts in the plots with early ripening varieties and follows the plots according to the maturation level, always prioritizing the plots that have the maximum of mature fruits. Usually this process happens between the months of May and September being carried out mechanically through harvesters. Selective mechanized harvests are carried out in plots with a quality history.


With the focus on producing quality coffee, all care is redoubled in the fruit processing stage. The fruits harvested are transported on the same day to the processing structure, where the process to be used will be defined. Processes can be: Natural, Pulped Natural and Fermented. The drying process is defined immediately after processing and the available structures are: concrete patio, African bed, rotary dryer and chest dryer. The type of drying most of the time is consociate being used patio and dryer, but in sunny days and availability in the structure the lots dry completely in the patios.

Weight N/A

1kg, 500g, 250g

Grind by Brewing Method

Whole Bean, French Press, Chemex, V60, AeroPress, Brew in Cup, Moka