Lucas Venturim

at Fazenda Venturim

Pioneering Fine Robusta production in Brazil and beyond

We produce Fine Robusta coffees with focus on quality and sustainability to inspire and connect people. Foodflows is the collective European retail extension of this spirit.

Lucas Venturim

Fazenda Venturim lies in the Espírito Santo state of Brazil and carries a legacy of coffee cultivation that spans over 130 years. Today, under the stewardship of Isaac and Lucas Venturim, the fifth generation of the Venturim family, the farm has become a beacon of quality in the robusta (Coffea Canephora) coffee market. Their journey, rooted in the pioneering spirit of their parents, Rosa and Bento, who started growing robusta in the 1970s, has led to a transformation in the perception and quality of robusta coffee not only in Brazil but on a global scale.

Pioneers of Quality Robusta

Since 2007, Fazenda Venturim has dedicated itself entirely to producing high-quality canephora, a commitment that has seen them winning numerous local, regional, and national competitions. By 2012, they ventured into pulping coffee and, by 2016, began experimenting with fermentation processes, showcasing their innovative approach to coffee processing. Their portfolio today includes a variety of methods such as Natural, Washed, Honey, and Fermented, proving that quality transcends coffee type or variety.

Innovation Through Data and Technology

At the core of Fazenda Venturim's success is an unwavering commitment to data collection and analysis, which has significantly improved the potential and marketability of their robusta production. The farm's export output has seen a remarkable increase, thanks to their meticulous quality controls, roasting techniques, and understanding of robusta's unique characteristics. They've overcome challenges related to the bean's density and structure by sharing developed roast profiles with clients, ensuring optimal flavor realization in every cup.

A Commitment to Craft and Tradition

Despite Brazil's fame for Arabica, Fazenda Venturim has been instrumental in elevating the status of Brazil's Robusta, or Conilon, production to meet the highest quality standards akin to Arabica. Their focus on every aspect of coffee production—from soil preparation to modern technological investments—has redefined Brazilian robusta in the specialty coffee market.

The Art of Roasting

Fazenda Venturim holds a deep belief in the irreplaceable value of traditional roasting methods and the skills of a master roaster. Employing small, traditional cast-iron roasting drums, the farm adheres to a "Cast Iron Slow Roast" philosophy, ensuring that each batch is given the time it needs to unlock the full spectrum of flavors. This slow, careful process results in coffee that is not only rich and robust but also gentle on the stomach.

A New Era for Brazilian Robusta

Fazenda Venturim's efforts have not only contributed to a significant improvement in the quality of robusta coffee but have also played a pivotal role in changing regional perceptions about this variety. Lucas, Isaac and their parents are globally renowned experts in Robusta production and very active in educating and teaching like-minded producers in many countries.

The joining story

by Matthias König

Brazil is the world's largest coffee producer in general and second largest in Canephora coffees (the species that includes Roobusta and Conilon varieties), behind Vietnam. The so-called fine robusta movement is relatively recent, however from the outset it was clear to me that a company such as Foodflows should cover a wide range of Brazilian coffees and when it comes to Canephora, it is really a no-brainer to think of Lucas and his family.

We had embarked on some joint projects during my time at Syngenta and have met at several occasions. Fazenda Venturim is an absolute joy to visit. The canephora coffee cultivation is mixed with pines, rubber trees, and a variety of fruit trees such as banana, mango, and jackfruit. Fish from the river frequently lands on the table in the form of the famous Moqueca (Brazilian fish stew).
The coffee protocol, although conventional in style, includes a variety of sustainable and regenerative practices such as cover crops, an on-farm biological inputs reactor, solar panel-driven post-harvest equipment, digital irrigation management and many more.

Lucas was the first producer I talked to about Foodflows and he has been extremely supportive since its inception in order for us to bring the authentic taste of his coffees to European cups.