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Fazenda Serra do Boné was acquired by Carlos Sérgio Sanglard from his father, Mr. Antônio Carlos Sanglard, in 1988. Carlos Sérgio Sanglard is also the manager of the Farm. Coffee production was chosen influenced by the topographic and micro-climatic conditions of the location, which has the ideal conditions to produce excellent quality coffees.
The average annual temperature is 15o C. Its soil is highly fertile and has the characteristics of Brazilian dark red soils. The farm has not been certified for organic products yet, but the owner employs techniques that are adequate for organic cultivation. Weeds are managed by manual weeding and clearing, forming a dead coverage bed on the land. No herbicides are used.
Fazenda Serra do Boné is concerned with environmental preservation. The owner maintains 112 hectares of native rain forests. To manage the farm, he has nine employees, who are registered according to Brazilian labor laws, and twenty-one workers that operated under a partnership system. Annual average rainfall reaches 1500mm.
Coffee processing system
The coffee is picked manually, because of the topography and also to generate more jobs. After the beans are picked they are washed selectively, separating the dried beans of coffee from the cherry beans; the latter are transported to the pulper.
The beans are dried on suspended cement terraces. When the beans reach their ideal humidity, they are stored with the pergamino in burlap bags and then in wooden bins. After 60 to 70 days they are processed. Subsequently the coffee undergoes electronic reprocessing.
Concern with quality
To produce quality coffees, Carlos Sérgio Sanglard uses only certified and healthy nursery trees in his plantation, genetically adapted and tested for the region, and constantly supervises the plantation.
Selective harvesting of ripe beans, the use of good quality water to wash the beans and in the pulper, good handling of the terrace and beans resting in pergamino for at least two months are among the basic factors to maintain the quality and characteristics of coffees produced in Fazenda Serra do Boné.
Carlos Sérgio Sanglard is a member of the Araponga Specialty Coffees Association, where lectures and courses are provided to coffee producers on how to improve coffee quality.
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