Anyone who has a cup of coffee at Ibiti Village isn't just enjoying a drink. They are savoring a story of caring for the soil, respecting biodiversity and valuing artisanal work. Produced by Gaia Produtos Ecológicos, Café Gaia is an example of regenerative coffee. Grown organically, it represents the meeting of excellence and sustainability.
Local production: from grain to cup
Café Gaia is produced on the grounds of Ibiti, in an area of transition between the Atlantic Forest, Cerrado and Rupestrian Fields. There, agronomists Gabriel Barbosa and Janice Ventorim, masters in organic farming, conduct each stage with technical rigor and passion. From planting to the final roasting, everything is done with attention to the environment and the quality of the grain.
"Harvesting is done by hand, only with the ripe fruit, and the coffee is dried on a covered patio before going through the monjolo and controlled roasting. It's a natural and artisanal 100% process," explains Gabriel.
Two varieties of Arabica coffee are grown: Arara (already in production) and Geisha (planted in 2025, with the first harvest scheduled for 2029). The climate, altitude and environmental protection contribute to Café Gaia's unique sensory profile - balanced, aromatic and full of personality.
Respect for the soil, biodiversity and taste
For Janice, in addition to organic management, Café Gaia's biggest difference is the fact that it is grown in Ibiti. "It's not just any coffee. It's grown in the Ibitipoca region at an ideal altitude for arabica coffee and protected by an area with 96% of regenerating native vegetation. This has numerous benefits for the final quality of the coffee." Taking care of the environment in which it is produced, according to the agronomist, is one of the reasons that facilitates the organic management of the crop. "The native vegetation favors biodiversity and the presence of natural enemies that fight any pests. That's what sets us apart."
A warm winter break: cappuccino with Café Gaia
To celebrate Sustainable Gastronomy Day (June 18), established by the UN, and to warm up the cold days in the mountains, the Gaia Café team has prepared a special cappuccino recipe with Café Gaia, ideal for enjoying the winter with flavor and environmental awareness.
Cappuccino recipe
Ingredients:
- 1 cup vegetable milk
- 1 tablespoon of very strong Gaia coffee or espresso
- 1 teaspoon pure 100% cocoa powder
- 1 pinch of cinnamon powder
- Brown sugar or honey to taste
Directions:
- Heat the milk and whisk until frothy (in a mixer or coffee steamer).
- In a mug, mix the coffee, cocoa, cinnamon and your chosen sweetener.
- Add the hot frothed milk on top and finish with an extra touch of cinnamon or dark chocolate shavings.
- Serve with a smile - after all, regeneration is also about taking care of small pleasures.
Sustainable gastronomy starts with conscious choices
Café Gaia is an invitation to rethink the way we eat and relate to nature. By choosing organic, local and regenerative coffee, you support sustainable agricultural practices, strengthen communities and contribute to a more balanced future.
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