Farm

Agricola Lagoa Torta

Farmers:
Antonio Francisquini Baptista

Region:
Cerrado Mineiro

Altitude:
910 meters

Process:
Natural

Coffee:
Fruta Doce II and Peaberry

Brazilian green coffee represented by a coffee plant with yellow berries of the Yellow variety

Farm story:

Cultivated Varieties: Red and Yellow Bourbon, Mundo Novo, Topázio, Catuaí.

City: Araxá, Minas Gerais, size: 300 hectares

Mr. Antonio Francisquini is 86 years old, and he has several coffee farms, a total of 90 million coffee trees planted, he is one of the biggest coffee producers in Brazil.

In normal years, his average production of Brazilian green coffee is around 500 to 700 thousand 60 kg bags, considering all his farms.

He had some coffee farms in the state of Parana, an area of Brazil going South, and right now it is being changed into soya, corn, due to the extremely complex conditions to grow coffee there. And nowadays he grows coffee in the states of Minas Gerais and Bahia.

When he was young, he was a bus cashier (who collects bus tickets/money on the bus), then he became a bus driver and further a small coffee farmer, with just a few coffee trees planted.

Nowadays he is a reference in coffee culture due to his extensive experience, and he is known as a coffee baron of the 21st century, people in Brazil call him the King of Coffee (in the Portuguese language: Rei do Café), due to his knowledge, productivity, and quality.

Cerrado Mineiro region:

Coffee from Cerrado Mineiro has an intense flowering time and uniform ripening as a result of perfect climatic conditions.

Climatic characteristics are generally hot, humid summers and mild to dry winters. Ideal temperature range for the growth of Arabica varieties.

The Cerrado Mineiro region is in the northwest of the State of Minas Gerais. The history of coffee in the Cerrado Mineiro Region dates to a time when producers in traditional coffee regions had to seek new locations outside the area of frost incidence in the past.

Authentic Cerrado Mineiro coffee has intense aromas ranging from caramel to nuts, with delicately citrusy acidity and a long-lasting chocolate flavor.

Topography: High altitude plateau

Altitude: 900 to 1.200 meters

Soil: Latossolo red