Characteristics of the coffee lot
Processing: Pulped Natural
Variety: Red Catucaí
Average elevation: 1200 masl
Characteristics of the property
Location: Araponga, MG
Region: Matas de Minas
Total area: 132 ha
Area planted with coffee: 80 ha
Highest elevation: 1300 masl
Lowest elevation: 1000 masl
Telephone: +55 31 98362-6556 / 97154-0158
E-mail: [email protected]
Score: 86.80
History of the farm
Fazenda Criciúma is a branch of Fazenda Serra do Boné, which belongs to the producer’s father, Mr. Carlos Sérgio Sanglard. Today Matheus is the agronomist engineer responsible for the properties and has a lease agreement for an area of crops at Fazenda Criciúma. As the property is a branch of Fazenda Serra do Boné, the histories of the two farms are very similar. They were acquired around the same time and they are close to one another. All of the Fazenda Criciúma’s post-harvest processing is done at Fazenda Serra do Boné. Since 1988, when the producer’s father bought the property in Araponga, MG, coffee has been grown. The farm had a small area of coffee crops, and over the years new areas were planted. At first, in addition to the small coffee fields, there was a larger pasture, where dairy cattle were raised. Over time, the family realized that the land was better suited for coffee and replaced the pastures with coffee fields. In 2003, the family participated in the Cup of Excellence® for the first time and were champions, which encouraged them to begin working on improving the quality of the coffees produced on the farm. Uniting the region where the farm is located (1000 to 1300 meters of elevation) and post-harvest practices used in production, the farm’s coffee stood out on the specialty coffee market.
Some important awards:
2003 Cup of Excellence® 1st place (Fazenda
Serra do Boné)
2006 Cup of Excellence® 4th place (Fazenda
Serra do Boné)
2009 Cup of Excellence® 19th place (Fazenda
Serra do Boné)
2010 Cup of Excellence® 2nd place (Fazenda
Serra do Boné)
2014 Cup of Excellence® 6th place (Fazenda
Criciúma – Branch of Fazenda Serra do Boné)
among others.
Nowadays all of the drying processes is done on African beds, which ensures quality of the beans, independent of rainfall during the drying period. For the producer, it is very satisfying to work as an agronomist engineer in coffee production, mainly because it is with his family and he can add and learn every day.
Coffee processing system
Today the majority of the coffee on the farm is processed in the wet method, pulped natural. All of the coffee on the property is dried on African beds and a maximum of care is given to drying the coffee without interfering with operations, as the producers have learned that slow drying increases quality.
Concern about quality
To make quality coffee, the producers worry about several aspects, from the fields to the warehouse. They are concerned with cultivation of the crops and always think of how to do everything more efficiently, seeking quality and productivity in their coffee in a way that is not harmful to the environment. While harvesting each plot, the producers are careful to pick the fruits at their peak ripeness. They seek a maximum of care during post-harvest processing, during which all drying is done on African beds as slowly as possible. When the coffee reaches the ideal humidity, they allow it to rest inside the parchment before processing it, as this process improves its quality.
