Do Brasil, com alma

Brazil is the largest coffee-producing country in the world. Beyond the vast Arabica fazendas that dominate the global coffee market, this immense land is also home to countless smallholder families who produce exceptional coffees in remote regions.

In recent years, many of these families have taken new paths: investing in sustainable farming practices, experimenting with fermentation, and creating true taste experiences. What makes it special? They’re doing it with Coffea canephora—more precisely, with Conilon.

Our work focuses on Coffea canephora, especially on the Conilon variety. Alongside traditional Robusta, it forms a distinct and important market segment within the Canephora group.

For over a hundred years, Brazilian producers have played a key role in the development of this coffee species.

The term Conilon is a phonetic adaptation of the West Congolese origin region Kwilu. The word Capixaba comes from the Tupi language and literally means “corn hair”—a reference to the blond hair of European migrants who settled on Brazil’s eastern coast. Today, the term is commonly used to refer to the inhabitants of the state of Espírito Santo.

Read the whole storie in our Blog.

In this blog, we introduce you to some of the producers from BMP Farmers who provide us with outstanding coffees. Here, you’ll discover the stories behind these Conilons—and how they became so unique.

The Bastianello family’s journey began with Edgar and Lindaura in 1980. Initially focused on livestock farming, their passion for coffee soon took over. Edgar was always driven to improve quality, which led to awards as early as 2003. A major milestone came in 2013 with investments in dryers and pulpers. In 2021, the family won first place in the Conilon Excellence Contest with a 90-point coffee. Today, their daughter Elisa is studying coffee fermentation, carrying the family tradition into the future.

Order your green coffee from Elsa and Robson.

The Grunewald brothers live with their families near Alto Jatibocas and share a passion for coffee that spans generations. Their grandfather Fritz was already growing coffee in earlier times. In the 1990s, the family began pulping their beans and achieved a top-20 placement in a quality competition in 1998. For the past ten years, they have also been cultivating Conilon, growing Arabica and Canephora side by side. Their work reflects their philosophy: “Coffee is science, history, and affection.”

Although Paulo Renato Klemz is a pharmacist by profession, he has been deeply dedicated to coffee farming since 2020. On his Fazenda Irlei – named after his mother – he modernized the entire infrastructure, introduced drip irrigation, and prioritized sustainability. With the support of João Paulo Marcate, they began experimenting with fermentation in 2023, which significantly improved quality. Today, the farm is not just a source of income but a true expression of entrepreneurial spirit and innovation.

The Pomeranian Köpp family has lived in Itarana for four generations. João Henrique continues the tradition with his wife Carolina and their children. Due to declining Arabica yields, they began cultivating Conilon. With support from his sister Andreia, a SENAR employee, they entered the specialty coffee scene in 2022. By 2023, they had already secured 4th place in a competition, followed by 1st place at the Itarana Coffee Festival in 2024 – a clear testament to their dedication.

Sítio Imperial, nestled in a valley with a waterfall, is run by José Braz Ortelan and his family. Their coffee-growing tradition dates back to grandfather João. Since 2011, the family has focused on specialty coffee, inspired by early successes in competitions. The blend of scientific expertise from sons Bruno and André, combined with the parents’ experience, has led to numerous awards – including a sustainability prize in 2024. Their philosophy: farming as an open and wholehearted enterprise.

Luciano inherited Fazenda Bomfim and developed a passion for agronomy early on. Through his wife Renata, who comes from a specialty coffee family, his interest in fermented coffee grew. In 2011, he founded Sítio da Liberdade at an altitude of 1,050 meters – dedicated specifically to specialty coffee. In collaboration with IFES, he introduced innovative drying and fermentation techniques. Particularly noteworthy are the micro-lots fermented in stainless steel bioreactors, which achieved top quality in both 2023 and 2024. His son Enrico is now continuing the tradition at IFES.