Fazenda Criciúma and Fazenda Serra do Boné are part of the same family group 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. The histories of the two farms are very similar; they were acquired around the same time and they are close to one another.
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 with Fazenda Serra do Boné. This encouraged them to begin working on improving the quality of the coffees produced on the farms. Uniting the region where the farm is located (1000 to 1250 meters of elevation) and post-harvest practices used in production, the farm’s coffee stood out on the specialty coffee market.
Some of the family group’s farms’ 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)
All of Fazenda Criciúma’s post-harvest processing is done at Fazenda Serra do Boné. Currently, all drying is done on African beds, which ensures quality of the beans, independent of rainfall during this 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.
This lot is pulped natural, of the Red Catucaí variety. The beans were dried together with the husks on African beds. The drying process lasted 26 days, until reaching the desired humidity.
Today most of the farm’s coffee is processed in the wet method (pulped natural). All of the coffee on the farm is dried on African beds, in which the producers attempt to delay drying as much as possible, without interfering with the workflow, as they have observed that slow drying increases the quality of the beans.
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.
|Farm Name||Fazenda Criciúma|
|Farmer/Rep.||Matheus Lopes Sanglard|
|Size (30kg boxes)||22|
|City||ARAPONGA – MG|
|Region||Matas de Minas|
|Auction||Cup of Excellence|
|Overall||Complex (2), Bergamot, Cooled tannic and dry, Lingering, Smooth, Sweet & Sugary|
|Aroma/Flavor||Floral (5), Orange (4), Apricot (3), Brown Spice (3), Raisin (3), Berry (2), Caramel (2), Malt (2), Maple Syrup (2), Milk Chocolate (2), Muscat (2), Stone Fruit (2), Tropical Fruit (2), Bergamot, Brown Sugar, Cacao Nibs, Cherry, Chocolate, Clean, Damasco, Grapefruit, Green Apple, Green Tea, Hint of lychee, Hint savory, Honey, Jasmine, Lime, Malty, Mango, Salted Caramel, Spiced orange, Sweet, Sweet & Sugary, Vanilla, Winey, Yellow peach|
|Acidity||Lime (2), Structured (2), Bright, Complex, Juicy, Malic Acid, Málico, Raisin, Soft|
|Processing system||Pulped Natural|
|Coffee Growing Area||20 ha|
|Farm Size||20 ha|
|Auction Lot Size (lbs.)||1455.05|
|Auction Lot Size (kg)||660|