Conilon Capixaba (ES)
Conilon Capixaba, in Espírito Santo, is Brazil’s largest Conilon coffee region, with vast plantations, modern irrigation, and mechanized harvesting. Its coffees deliver intense aromas of cocoa, caramel, and floral notes, balanced citrus acidity, and velvety body. Recognized with Geographical Indication, the region is a benchmark for quality and sustainability in Coffea Canephora production.
Managing Entity
- FECES (Espírito Santo Coffee Federation)
Geographical Features
- Relief: Plains, hills, and mountains; gently to moderately undulating areas suitable for mechanization; mountainous areas also suitable for cultivation
- Altitude: 100 m to 500 m
- Average annual temperature: 22°C to 26°C
- Relative humidity: 40% to 60%
- Average rainfall: 1,200 mm to 1,800 mm/year
- Soil: From neosols and haplic cambisols to deep, weathered soils such as red-yellow latosols and argisols
Climate
- Summer: Cool and rainy
- Winter: Cooler in higher regions
- Climate type: Tropical humid
Production and Cultivation
- Cultivation: Line planting, predominantly irrigated, terrace systems
- Harvesting: Mechanized, semi-mechanized, or manual
- Post-harvest processing: Predominantly natural, with wet processing increasing; drying in mechanical dryers, concrete patios, and suspended terraces
Sensory Profile
- Aroma: Intense, with notes of cocoa, caramel, chocolate, spices, floral, vanilla, hazelnut, and fruit
- Acidity: Citrus and phosphoric
- Body/Finish: Velvety, intense, medium persistence
Production Statistics
- Cultivated area: 261,900 hectares
- Producers: 78,000
- Average annual production: 10.2 million 60-kg bags
- Mechanization: Mechanized and semi-mechanized predominant
Main Varieties
- Centenário, Jequitibá, Diamante