Sitio Lagoa

Sitio Lagoa embodies the essence of family agriculture. The Dolivo family's commitment to their coffee farm runs deep, with each member contributing their expertise during the various stages of coffee cultivation and processing. When the harvest season arrives, it becomes a family affair. Everyone comes together to pick the ripe coffee cherries, making it not just a labour-intensive task but also a full family experience.

The coffee cherries, once harvested, are spread out on the sun-drenched patios of Sitio Lagoa to dry. The attention taken at this step has been crucial to the process, as it has imparted a unique sweetness in this years’ harvest.

When the volume of harvested coffee cherries surpasses the capacity of the farm's small drying patio the Dolivos rent a mobile dry mill to make the final preparation of the coffee and ready the patio to receive the next hand-picked round of the harvest . This is a common practice among small-scale coffee producers in Nova Resende, as it allows them to efficiently process their coffee before storage. The mobile dry mill is a compact solution that ensures the quality of the coffee is maintained while meeting the demands of the harvest season.

The natural process is the only method of processing at Sitio Lagoa. This traditional method involves sun-drying the whole coffee cherries, allowing them to develop complex flavour. The result is a distinct and flavourful cup of coffee that encapsulates the essence of the region and the Dolivo family's dedication.

Sitio Lagoa's journey began with Heleno's father's purchase of the land in 1978. The second generation of coffee producers, Heleno and Helena, have continued the family tradition with a deep love for coffee cultivation and a commitment to sustainable farming practices. Over the years, they have honed their skills and knowledge, becoming experts in every aspect of coffee production.

The farm's elevation of 1,150 meters above sea level plays a significant role in the coffee's quality. Coffee grown at higher altitudes tends to have a slower maturation process, resulting in beans with a more refined and complex flavour profile. The temperature and humidity at this altitude are also conducive to producing exceptional coffee.