Fazenda Bagagem is located at the heart of Brazil, the region of Chapada dos Veadeiros in state of Goiás. This region is rich in natural resources and the components such as altitude, climate, soil, temperature, and precipitation are ideal to produce high-quality coffees.
It is a run family business, Álvaro Orioli and Lucinea Orioli leading the coffee production, they work intensively to produce specialty coffees combined with sustainable practices.
Alvaro Orioli is an agronomist with 35 years of experience and his background is very important in the coffee production, Lucinea Orioli is responsible for the management of the team, traceability and the production of specialty coffees.
Generally, the coffee produced by family Orioli at Fazenda Bagagem brings a cup profile with high sweetness and balanced attributes (acidity, body, aftertaste etc.).
At Fazenda Bagagem, we use the manual selective and mechanical selective harvesting, in addition, our coffee can be processed by two ways, the wet and dry methods. The results are: Natural, Pulped and Honey process.
Our coffees are dried in patios and in raised beds, we always seek to provide a perfect drying process, we control the beans moisture and drying rate.
In addition, Fazenda Bagagem uses techniques to produce exclusive and unique micro lots with high complexity, for example the coffees processed by anaerobic fermentation.
The Pulped production, mucilage is removed using mechanical equipment. The coffee is depulped, and the coffee seed is allowed to dry with some of its sticky fruit mucilage. Fruit skin is removed maximum within 24 hours of harvest.
Dried on patios, the drying time 12–18 days on average
In cup profile, can express some caramel, almond, sweet notes or burnt-sugar sweetness or nuttiness or dried fruit.
