Bahia, a state that plays an important role in Brazil due to its history and cultural influences expressed through music, cultural expressions, and cuisine, is also gaining space in the coffee industry.
It all began in Western Bahia in the 1970s and 1980s with small-scale experiments in the region. The locations where the coffee plants were introduced were situated at an altitude of 700 meters above sea level and were rain-fed. Due to the climatic conditions, the experiment did not yield significant results, but it was enough to motivate producers to take the risk of cultivating coffee in Bahia. They embraced the challenge by employing technology and irrigation to enhance productivity.
In the 1990s, coffee production in Western Bahia gained strength and now represents a significant portion of the state’s coffee production in terms of quantity and quality.
A territory recognized for professional coffee farming.
With their growing influence, coffee farmers organized themselves and founded the Association of Coffee Producers of Western Bahia (Abacafe). In 2019, they achieved the recognition of Geographic Indication, which acknowledges and protects their territory for its unique attributes in coffee cultivation. The designated territory includes the municipalities of Formosa do Rio Preto, Santa Rita de Cássia, Riachão das Neves, Barreiras, Luís Eduardo Magalhães, São Desidério, Catolândia, Baianópolis, Correntina, Jaborandi, and Cocos.
The deep and diverse soils, as well as the topography characterized by plateaus and valleys, favor coffee production, contributing to mechanized and highly professionalized farming practices. The availability of both surface and underground water sources makes irrigated coffee farming feasible. The rainy season in the region spans from October to April, while the dry months facilitate the management of harvesting and post-harvest processes. These factors, combined with the entrepreneurial spirit of the coffee farmers in the region, who bring experience from traditional coffee-growing areas, have fostered innovation, and established Western Bahia as a prominent coffee-producing region.
Sustainability
In Western Bahia, the coffee cultivated is predominantly of the Arabica species, with the Red Catuaí variety being the most grown. To obtain the Geographic Indication, the coffees must achieve a minimum score of 75 points. In the cup, the coffee tends to present a mild sweetness, fruity flavor, and floral aroma with good density.
However, quantity and quality must be connected to sustainability and food security factors for the producers in this locality. Therefore, they incorporate social, environmental, and production responsibilities into their practices, adhering to requirements that ensure traceability.
Thus, the work of the producers in the field harmonizes with nature and the local people, making Western Bahia coffee a success story in the national and international coffee scene.
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