Farm: Fazenda Lagoa
Varietal: Yellow Icatu
Altitude: 950 to 1,200 metres above sea level
Owner: Marcelo Vieira
Town / City: Alfenas
Region: Sul de Minas, Minas Gerais
Fazenda Lagoa Seca CoE #26 - Brazil
This very special Natural lot placed 26th at the 2020 Brazil Cup of Excellence Competition.
The Andrade family has been involved in the production of coffee for over a century. Beginning in 1901, the family started producing coffee in Carmo do Paranaíba, high in the Cerrado Mineiro region of Minas Gerais. Although the family had initially established themselves as coffee farmers, for a period the tradition was lost. This was until in the 1970s, the third generation of the family, brothers Ismael and Eduardo Andrade, re-purchased coffee farms in the region. Doctor Eduardo Andrade has originally been a physician with an international education; however, he decided to leave it all behind to set up shop with his brother, Ismael Andrade.
Fazenda Capim Branco in Paranaiba (Cerrado Mineiro) was the Andrade brother’s first farm. Since then, the family has been very active in establishing new farms to expand their cultivation area, all aligned with their mission of producing coffee of the very highest quality. Among them was Fazenda Lagoa Seca, a 111-hectare farm located at 1105 meters above sea level in the rural district of Carmo do Paranaíba.
Although for a period the Andrade family had stopped producing coffee, the family’s beliefs were never lost. Today, the Andrade brothers continue to follow their ancestors, respecting the environment and repaying everything that nature provides. This means that environmental sustainability and the preservation of nature are constant concerns for the management of the family farms. This care for the environment, combined with the natural conditions of the region and meticulous crop management, means the final result from all Andrade family farms is always of excellent quality. This culture within the family means the team is always looking for ways to improve, frequently investing in new machinery and seek scientific knowledge to improve post-harvest processes. Today, this dedication often leads to appreciation from both within Brazil and internationally, as some of the best coffee the country has to offer.
For awards, recognition of the Andrade brother’s hard work was first noted in the 2016 Brazil Naturals Cup of Excellence. Since then, the brothers have placed among the nation’s top lots many times, including 1st place for their farm Fazenda Paraíso, in the 2018 Naturals competition.
To manage the farms, today the brothers are assisted by a team of experienced professionals with a long history of working with them. Dr Eduardo’s primary focus is the management of the family farms teams; training staff and developing new post-harvest processing techniques. Whilst Dr Eduardo manages the teams, his brother Ismael concerns himself with the day to day running of the farms.
The harvest for the Andrade brothers 100% Yellow Icatu Cup of Excellence lot, took place when 90% of the coffee cherries were recorded to be ripe. To harvest the cherry, a mechanical picker was used. Once harvested, the fruits are passed through an electronic bean selector, to remove the ripe cherries from under-ripe green cherries and overripe floaters. The Andrade brothers electronic bean separator is important, as it allows the farm to separate low-quality beans without using any water; helping improve the farms' environmental footprint.
Once separated, the ripe fruits are placed into containers to control temperature, pH and pressure, and are fermented anaerobically for 120 hours. After fermentation, the cherries were dried on raised beds inside their greenhouse. Here, the fermented cherries are spread in a thin layer with a maximum thickness of 5 cm and turned regularly for 21 days. Once dried, the coffee cherries were stored intact within their husk for 35 days, before being processed: ready for export.