Episode 33 on Monday the 29th of June 2009 Brazil Fazenda Lagoa Natural

This micro lot came as a really nice surprise and out of the blue. I got sent the sample blind and got really excited about it. You will see Lagoa at other roasters, but not this tiny micro lot.

Owned by the Vieira family this farm can be found in Sul de Minas the heart of Minas Gerais, the well known coffee growing region, with its rolling mountains, lakes and rich farmland.

In the slopes of Serra do Pau D'Alho, coffee is produced at altitudes ranging from 950 to 1200 meters. Fazenda Lagoa has 220 hectares in coffee, producing approximately 7000 bags a year, (which is huge in farm standards) and 600 hectares of preserved forest attracting conservationists from all over the world to study its hundreds of different bird species.

As I mentioned, lots of roasters have Lagoa (because of the size of the farm), so what makes this special? Well first it's a natural process (sometimes called the dry process). After harvest, the entire cherry is cleaned and sorted to remove unripe, over-ripe or damaged fruit, before being allowed to dry whole in the sun on patios or drying tables. It can take up to 6 weeks for the cherries to dry. There is a significant risk of mould developing, so the cherries have to be turned regularly. Rain is another potential issue as the whole crop could be ruined if subjected to a downpour. Once dry, the complete cherry is hulled to remove the entire dried outer fruit covering all at once. This tends to give the cup a wild taste, and highlights some of the less acidic flavours.

The second factor that makes this unique is that it's a Mundo Novo varietal. If you want to know more take a look at a blog post I posted here. Without wanting to repeat what's already been written there, I find this a very exciting varietal and one that turns up in quality coffee more and more these days.

In the cup this has a low toned acidity, with tasty hit of spice and cocoa. The best comes in the mouthfeel and aftertaste. It has a chewy texture, resembling a date or fig dipped in sugar. The aftertaste is rich and lingering finishing with dark chocolate.

Farm name: Fazenda Lagoa (Monte Belo - MG) Coffee plantation area: 220 hectares Average annual production: 7.000 bags (60 Kg) Varieties: Acaiá, Mundo Novo, Catuaí, Yellow Icatu, Yellow Bourbon. Processing facilities: Complete wet sorting and pulping line, 2.000 m2 of paved patio, 2 cylindrical driers, storage bins for coffee in parchment, dry sorting line.


  • 30 June 2009, 1:55 am

    SlowRain says:

    Thanks for taking the time from your busy weekend of rubbing elbows with celebrities to do this episode.

    I had a fair bit of a Brazil Fazenda Lagoa Peaberry during the winter, and a non-peaberry as well, but obviously not from the same micro-lot. It was my favorite coffee this winter/spring. I can’t stop recommending it enough.

  • 30 June 2009, 9:29 am

    What you didn’t know was that I was chatting to Roy at Special Secuirty about some ginger who was brewing ‘potions’ backstage. Sorry he got the cattle prod out, hope it dosen’t scar.

  • 30 June 2009, 9:32 am

    Lawrence it does scar its not nice at all :)

    Slowrain Lagoa is a huge farm, one coffee I’ve seen before and love, great that even though there huge, they want to do these smaller projects.

  • 30 June 2009, 6:27 pm

    David Dunlop says:

    Good man Steve, there was me thinking you would be too busy trying to impress Springstein with some latte art, or worse still abducted by the Prodigy, but you didn’t let us down. Love my music, loved festivals back in the day, and i can only imagine what an exciting weekend that must have been backstage. Always like to see a new natural on offer, and i’m sure this one will soon be inmybag. Cheers!!

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