Rafael Jacob is Brazil's youngest organic coffee farmer. At Fazenda Santo André, in the state of Minas Gerais, he not only cultivates first-class coffee, but also has a vision for sustainable production that harmonizes with nature and the environment.
There is no doubt that Rafael's commitment to producing quality coffee in harmony with nature runs deep. His farm produces certified organic coffee using regenerative farming methods, where he employs innovative natural solutions as a substitute for pesticides, among other things. It hasn't always been easy, but the hard work has paid off: Today, Rafael produces two organic specialty coffee beans that deliver top marks for both quality and aroma.
Coffee and more
-Come – I want to show you our bees! Don't be afraid, these
don't sting. We are on a tour of Fazenda Santo Andre, and Rafael is an eager guide who takes us between the coffee bushes. By a long row of banana trees that provide shade for the coffee bushes, we stop and listen to the buzzing of small, sweet bees swirling around the banana blossoms. The bees are also good pollinators during the coffee blooming season. In addition, they produce the farm's honey. Rafael also produces tea from the coffee blossoms. He likes to think creatively in his production.
But even though tea and honey are nice by-products, specialty coffee is, of course, the main focus.
We savor every sip as we sit down to rest on the terrace of the old farmhouse. Rafael has prepared homemade cakes and coffee. In the tree next to us, a dozen parakeets chirp, flitting in and out of the branches. The cozy farmhouse has been Rafael's base since he took over the farm from his father in 2018.
However, it was not certain that things would turn out that way. Rafael worked in the big city for a multinational food company. But when he took a gap year to work on, among other things, regenerative agriculture in Kenya and Madagascar in Africa, he got a vision for what he wanted to do next: Organic coffee production – where he could also have the opportunity to employ people in vulnerable situations and help them in life.
“That was the driving force when I took over,” says the 33-year-old.
It was his father who had previously run the coffee production, but it hadn't gone well, and he didn't want to continue. Rafael decided to take over and do things his way. Becoming certified as an organic farmer is a demanding process where you must be open to finding innovative solutions to agronomic problems. The approval process took about three years. He explains that labor is the biggest expense in organic coffee production because it requires many hands.
-On a coffee farm of this size using traditional methods, you could manage with three or four people. I have 15 employees, he says.
Rafael says the certification also requires extensive documentation and paperwork. At one point, when the neighboring farm had sprayed, traces of pesticide were found on his coffee – probably due to the wind. This meant he had to go through a long process to prove that he had not sprayed. Such situations can be frustrating and time-consuming, but he still feels that producing in harmony with nature is worthwhile. Especially in the quality and taste of the beans.
The coffee produced here is characterized by fruity notes and a rich aroma and has quickly become a favorite among Acorda's customers.
But Rafael's approach not only represents coffee of the highest quality. He also sets a new standard for social entrepreneurship in the agricultural sector. Passion and dedication are keywords for this coffee farm – and which result in outstanding coffee.
