History of the farm
Fazenda Criciuma was bought in 1991. At the time the property consisted only of pastures, where livestock were raised extensively. In 1996, Arabica coffee planting was begun and over time the crops were formed. Today the entire property is planted with coffee and eucalyptus and there are also areas of native forest. In 2002, we began producing specialty coffees, buying a pulper and expanding the patios at Fazenda Serra do Bone, where the coffee is prepared. In 2013, my father, Carlos Sergio Sanglard, drew up a lending contract with me, in order for us to compete with Fazenda Criciuma’s coffees in specialty coffee contests.
Coffee processing system
The farm has steep terrain, therefore all of the harvest is done by hand or with the help of hand-held picking machines. The harvested coffee is taken at the end of the afternoon to the property headquarters on the same day in order for the lot to be processed by wet method. Later the coffee is separated and processed by washer and pulper and is taken to patios for drying. The patios, in our case are 100% suspended, thus guaranteeing the highest quality for the product under adverse situations such as, for example, consecutive rainy days during the drying period. The coffee is kept on the patios until reaching a humidity level close to that required, after this we adjust the humidity in an indirect heat dryer, where we keep the temperature below 40°C. In case a lot needs more drying time, it goes through an interspersed resting period so that the drying is not too fast and does not harm the quality of the beans. After the lot reaches the ideal humidity, it is stored until being taken for the cleaning process, usually before cleaning, we sample the lot to determine its humidity, and if necessary, it passes through the dryer again. Thus the coffee is ready for cleaning, which is performed on the farm itself.
Concern about quality
We are in a privileged region, with elevation and climate favorable to the production of quality coffee, thus we believe that the coffee comes from the farm with exceptional quality, our post-harvest work is to maintain the quality of the bean. We can cite some crucial points in the care, such as:
– Selecting crops from high elevations with higher-quality lots.
– Avoiding the coffee lot from spending the night on the farm or at the headquarters, without it being processed via wet method on the same day.
– Usage of suspended patios in drying.
– Drying as slowly as possible.
– Special care at times when the coffee is damp on the patios, in order to avoid risk of fermentation.
– Care with the moisture content.
|Farm Name||Fazenda Criciuma|
|Farmer/Rep.||Matheus Lopes Sanglard|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||22|
|City||Araponga, Minas Gerais|
|Region||Matas de Minas|
|Program||Brazil Pulped Naturals 2014|
|Aroma/Flavor||floral* honey* pear caramel* apricot plum, jasmine, coconut, panella|
|Acidity||phosphoric, bright and sweet, soft, complex, refined, sophisticated, elegant tropical fruit|
|Other||silky mouthfeel* velvety, equilibrium, hefty, rich body, creamy mouthfeel|
|Processing system||Pulped Natural|
|Coffee Growing Area||90 ha|
|Farm Size||150 ha|
|Auction Lot Size (lbs.)||1455|
|High bidders||DONGJIN TRADING|