by Fazenda Kavili | Jun 18, 2026 | News
Linked in Today we take you all the way in. The full Fazenda Kavili film is now live and it is everything we hoped it would be. This is not a polished corporate production. It is a real farm, real people, and a real vision of what agriculture in Angola can become when...
by Fazenda Kavili | Jun 17, 2026 | News
Linked in It takes nearly five years for a coffee tree to reach full productive maturity. The quality of a coffee is therefore shaped long before the first cherries begin to colour its branches. At Fazenda Kavili, each young coffee tree grows patiently in the nursery...
by Fazenda Kavili | Jun 16, 2026 | News
Linked in The first roasting trials of Fazenda Kavili’s Arabica Caturra enabled a recognised specialist to assess the farm’s very first harvest and reveal its aromatic qualities. For the “Kavili Espresso Dark” profile, the roast lasted 10 minutes and 49 seconds. First...
by Fazenda Kavili | Jun 15, 2026 | News
Linked in After the harvest, the quality of the coffee remains at stake for several more weeks. Drying is not simply a matter of exposing the coffee to the sun: its moisture content must be reduced gradually and evenly until the coffee is sufficiently stable to be...
by Fazenda Kavili | Jun 12, 2026 | News
Linked in Once harvested, coffee cherries must be processed without delay. Inside each fruit, the seeds are still enclosed within several protective layers. Preserving them requires a succession of precise operations, the first of which is pulping. The role of the...
by Fazenda Kavili | Jun 10, 2026 | News
Linked in At Fazenda Kavili, in the mountains of Ebanga, Angola, the harvest of Arabica Caturra coffee is guided by a simple yet demanding principle: only cherries that have reached full ripeness should be picked. Even on the same branch, the fruit does not ripen at...
