Our coffee.
Our life.
We are affiliated to the Cerrado Coffee Growers Federation and we have a denomination of Origin from Cerrado Mineiro Region, providing a highly qualified coffee, produced in a responsible and ethical way, with traceability and carrying unique characteristics of climate, soil and cultivation.
The origin
It was in 2005 that the couple from the south of Brazil, Ilmo and Neli Vergütz, along with their three children, felt the need to renew their agricultural activity. The couple, who came to “breakthrough” the Cerrado Mineiro Region in the 70s, decided to migrate to the cultivation of an old passion: coffee. Thus, in 2009, Fazenda da Lagoa, located in the city of Presidente Olegário - MG, had its first 28 hectares of Arabica coffee. Over the years, the rest of the area was planted and today Fazenda da Lagoa has 150 hectares of the Catuaí 144 Vermelho, IBC 12 Vermelho and Paraíso MG 2 Amarelo varieties.
Our
Harvest
The harvest of our coffees is fully mechanized. The use of well-regulated machines and the process carried out in at least three stages guarantee the harvest of mostly mature beans. After this selective harvesting, the beans go through the natural drying process, with the husk.
A small portion of the harvested coffee is dried on suspended terraces, aiming at the production of coffees with distinct sensory characteristics. The remainder goes through a drying process in two stages, which begins with pre-drying on a paved terrace and ends in static dryers at low temperatures, slowly and gradually, focusing on the quality of the drink. This care outcomes in that most of the coffee produced at Fazenda da Lagoa achieves scores of 85 points above.
terroir
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City: Presidente Olegário - MG
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Location: Highway MG 354 - Km 144
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Altitude: 950 to 1100 meters
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Average annual temperature: 22 °C
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Annual rainfall index: 1470 mm
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Weather: Tropical
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Soil: 40% clay, 9% silt, 51% sand
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Coffee planted area: 150 ha of coffee divided into 5 plots of 3 varieties: Catuaí 144 Vermelho, IBC 12 Vermelho and Paraíso MG 2 Amarelo.
Processing
After harvesting and drying the coffee, the beans are processed at Fazenda da Lagoa, where they are separated on a densimetric table. This previous processing stage selects whole, heavier beans, removing most of the coffee's physical defects before being sent to storage. In this process, the straw and husk of the coffee fruits are removed and used in the crop as an organic fertilizer due to its high potassium (K) content, reducing the need for external fertilizer and increasing the load of organic matter in the soil.
