Farm info

Fazenda Nossa Senhora do Rosário was bought thirty years ago, starting at just five hectares administered by Mr. Augusto Schiefler, Rodrigo Schiefler Fernandes’ father. Some years later, Rodrigo received the lands from his father and started planting coffee and has been passionate about coffee culture since then.

The biggest difficulty in undertaking and administering coffee farming tasks was the lack of equipment and experience on hand. Rodrigo chose to invest in quality coffee production, and today counts with 12 hecatres of land, a cement drying patio, mechanical dryer, and machinery for all drying processes.

Monitoring the trees to selectively harvest at peak ripeness and managing efficient drying processes are two ways Rodrigo ensures that only the best coffees come from Fazenda Nossa Senhora do Rosário and that each bean meets the standards of buyers looking for quality and the richness Brazil’s terroir has to offer.

Fazenda Nossa Senhora do Rosário is located in the city of Senador José Bento. The farm’s average temperature is 20 degrees Celsius. In addition to the Topazio variety grown for this lot, the farm cultivates Red and Yellow Catuaí and Catucaí. The trees flower in September and October for the harvest in June and July.


Sul de Minas

Southern Minas Gerais is one of Brazil’s most productive coffee producing areas. This region has grown Arabica coffee since the 1850s and is characterized by rolling hills, a mild climate averaging 23° C, and high elevations. While some of the largest coffee producing properties in Brazil are located in Sul de Minas, more than half of the region’s producers are small to medium-sized farms. Sul de Minas accounts for, on average, 30% of Brazil’s coffee production.

The mountainous terrain, reaching up to 1400 meters above sea level, is ideally suited for growing coffee and Sul de Minas has increased production quality through investments in infrastructure and sustainability measures. The most commonly cultivated varieties are Yellow Catuai and Novo Mundo, with some farms also growing Icatu, Obatã and Red Catuai. Most of the coffee produced is processed as Natural and the final cup profiles are full bodied, with low acidity and fruity aromas.