Fazenda Samambaia, located in the stunning state of Minas Gerais, was the fourth stop on my trip to Brazil.

This place, in the Santo Antonio do Amparo district, is not just a coffee plantation, but for me represents a journey into the very essence of coffee, made up of human relationships, devotion and innovation.

A friend and visionary: Henrique Cambraia

As soon as I arrived, the scent of the place immediately brought to mind the many encounters I have had with Henrique Cambraia, the owner of the farm. Henrique is much more than just a producer: he is a long-standing friend and his extensive knowledge of the coffee world is evident in every detail of his company.

Henrique is married to Fernanda Uchoa Costa Cambraia and has two children, Marina and Felipe, who love spending time at the farm. The Cambraia family has a long history of coffee production: it has been in their hands for five generations, since 1830. After the death of his grandmother Alice, Henrique and his brothers purchased the Engenho da Glória and Samambaia properties, continuing the family tradition with passion and innovation.

Towards sustainable agriculture

One of the aspects that impressed me most during this visit was the plan for a more moderate use of chemicals. Henrique has decided to dedicate 12 hectares to organic coffee cultivation, a courageous step towards more sustainable agriculture. This project is a tangible example of his forward-looking vision and commitment to the environment.

Meeting Daniela: the epitome of competence and passion

During my stay, I had the pleasure of meeting Daniela, the brilliant general manager of Samambaia. At just 29 years old, she manages 940 hectares of land with competence and passion. Daniela is the first woman to hold this position, a detail that adds even more value to the role she has. Her energy and enthusiasm are contagious and her expertise in agronomy is evident in the innovative methods she implements in plantation management.

Innovation in coffee production

One of the most interesting experiments that I was able to observe was that of pushed fermentation using yeast. Daniela produces the yeasts herself in a laboratory inside the farm, and these are used in the suspended patio beds to experiment with new flavour profiles in the natural coffee. Although they do not currently have a pulping machine, they are considering putting one in from next year, which will open up new possibilities and further experiments.

Life at the Fazenda

Life at Fazenda Samambaia is the perfect balance between tradition and modernity. Henrique takes a hands-on approach in the production process, using bicycles and horses to monitor the plantations. The property, located in a hilly region with an average altitude of 1,000 metres, benefits from an ideal climate for the production of Specialty Coffee. Investments in technology and sustainable production methods guarantee high productivity and quality.

A long-standing bond

Our partnership with Fazenda Samambaia has been in place since 2000, a rather rare occurrence in the world of coffee. This long-standing bond is based on mutual trust, patience and a genuine desire to grow together. Henrique has always understood our needs as roasters, displaying a professionalism and fairness that are the basis of our joint success.

A culinary adventure

This trip to Fazenda Samambaia was not only a work experience, but also a culinary adventure. Every day started with the delicious Pão de Queijo, prepared fresh every morning, one of my favourite delicacies. I had the pleasure of tasting Farofa, sautéed Cove, Dulce de Leite and delicious mixed fruit and mint juices. Each meal was a tribute to traditional Brazilian cuisine, enriched with a touch of hospitality that made me feel right at home.

The coffee harvest

The coffee harvest, both manual and mechanised, showed me the meticulous attention to detail that is paid at each stage of the production process. Overnight, the coffee rests in vertical ovens to ensure uniform dehydration, a technique that demonstrates the attention to detail that sets Fazenda Samambaia apart.

The trip to Fazenda Samambaia was an unforgettable experience, an immersion in the world of coffee and an opportunity to strengthen our friendship and partnership. Henrique and Daniela’s passion and innovation represent the very essence of what makes our work special: a continuous journey towards excellence, driven by genuine relationships and a deep respect for nature.