Henrique Sloper
at Fazenda Camocim

Specialty Arabica coffees
from a regenerative agroforestry system

At Fazenda Camocim, we take pride in our approach to coffee farming. We believe in working harmoniously with nature to produce coffee that is not only organic but regenerative. Our commitment to these principles is reflected in every bean and cherry that we harvest.

Our coffees are certified organic, biodynamic, and regenerative. With Foodflows, we continue to expand our reach towards consumers.

Henrique Sloper

Nestled 1’250-1’300 meters above sea level in Pedra Azul (Espírito Santo), Fazenda Camocim spans 153 hectares of beautiful land dedicated to producing specialty Arabica coffees. The region is mountainous and the coffee trees are planted into a meticulously designed agroforestry system that provides shade, protection from erosion, and gives rise to rich soils and wildlife.

The journey began already in the 1960s, initiated by businessman Olivar Araújo. His efforts made him a pioneer in organic coffee production in the region. The farm's current steward, Henrique Sloper Araújo, Olivar's grandson, continues this legacy. Henrique is also a former president of the Brazil Specialty Coffee Association (BSCA) uniting the strive for biodynamic and high-quality Arabica coffees.

Photo: Matthias König - December 2022

Unparalleled quality

In 2017, Henrique and his team were recognized with the prestigious win of Brazil's Cup of Excellence, submitting a coffee that scored an impressive 94 points on the scale of the Specialty Coffee Association ("SCA").
The farm setup is designed for excellence: harvesting, cleaning, washing, drying, separation by quality and screen, storage, and roasting for the domestic market all take place at the farm and ensure end-to-end quality control.

A gourmet café and restaurant for tourists enable the team to take food production one step further and design beverages and foods using the products from the coffee trees as well as wild berries, herbs and honey that grow in the agroforest.

Deeply rooted and respected within the coffee value chain

Henrique's efforts stretch far into the value chain. He is able to take his coffees to the ports of Brazil and beyond. In line with the so-called "third wave” coffee movement, he supplies roasters in many countries directly and cultivates the relationships to them. This model is also corroborated by a very robust set of certifications, including Orgânico Brasil, EU Organic and Demeter.

Nature has also rewarded the continuous care and respect. About 20 years ago, the rare Jacu bird started to appear in the woods of Fazenda Camocim. The bird seems to appreciate the sweet taste of the ripe coffee cherries, eats them from the trees and leaves the digested beans behind. Since then, the Jacu is a symbol of Fazenda Camocim and its "naturally processed” beans are a rarity for exotic coffee drinkers.

The joining story

by Matthias König

A simple WhatsApp message at the end of November 2022 is the start of our conversation: "Hey Matthias. HSloper Camocim Organic, can you talk?”

At the time, Foodflows did not exist, only a concept on PowerPoint, and Henrique was the first farmer I wanted to engage that I had not known before. After our first chat, Henrique invited me to visit him at the farm to experience the production philosophy myself and discuss more about my business concept.

The days before the visit shortly before Christmas 2022 exemplify the robustness of the agroforestry system. The whole state of Espírito Santo was experiencing extended rainfalls that were flooding roads, causing accidents and traffic jams. Getting to the farm was only possible with perseverance and a 4x4 car, being on the farm was simply astonishing: no signs of erosion whatsoever, thick coverage of the ground, driving and walking through a tropical rainforest and in the middle of it: strong coffee trees, Jacu bird poop and some remainders of the German language that still describe some of the biodynamic preparations invented in the early 1900s (such as ”Fladen").

I spent one and a half days getting to know the team, the farm, and its products - and Henrique's sense of business: ”there were at least 15 different guys who came here and wanted me to support their start-up - why should I be interested in you?” Well I told him, and the next day he gave me thumbs up...