Wagner Crivelenti Ferrero - Fazenda Wagner

Brazil Specialty Coffee Association

Winning farm of the Brazil Cup of Excellence
Competition and Auction - 2001 edition

Wagner Crivelenti Ferrero
Fazenda Wagner

Characteristics of the coffee lot:

Processing System: Pulped Desmucilaged
Variety: Mundo Novo
Lot size: 40 bags
Average score: 84.17

Characteristics of the farm:

Property: Fazenda Wagner
E-mail: ferrero@com4.com.br
Location: Fazenda Wagner is located in the Cerrado Mineiro, in the middle of the triangle formed by the cities of Patrocínio, Coromandel and Patos de Minas.
Total area: 335 hectares
Coffee growing area (according to varieties):
Mundo Novo - 90 hectares
Catuaí - 100 hectares
Bourbon - 15 hectares
Icatu 3282 - 35 hectares
others - 60 hectares

Old generation of the Ferrero family

Since 1910, when the Italian immigrants arrived in the city of Altinópolis, in the state of São Paulo, and the center of the Alta Mogiana, one of the most prestigious coffee plantation areas of Brazil, the Ferrero Family has been producing high quality coffees.

Currently, in the third generation of Ferreros, business expanded and the Ferreros have added production areas in the Cerrado Mineiro.

Fazenda Wagner is located in the Cerrado Mineiro region, at an altitude of 1,080 meters. The microclimate of this region is characterized by well-defined seasons with very dry winters, which together with the high altitudes are excellent for the production of high quality coffees.

During the last three years, the Fazenda Wagner average total production reached 19 thousand bags of coffee.

Coffee plantation area

Coffee processing system:
At Fazenda Wagner, the coffee is picked by mechanical harvesters. Subsequently, the beans are separated in dry ("bóia"), cherry and green beans. Green beans are discarded, the dry beans are prepared by the dry method and cherry beans are prepared by the pulped natural method.
To prepare coffees by the pulped natural method - and this method is used for the cherry coffees only - the beans are processed in leading-edge equipment, transforming them into washed coffees. By this process extremely aromatic coffees are obtained, with stressed citric acidity, but with a balanced body and sweetness. The cup has very interesting floral touches and nuances.

Coffees prepared by the dry method are the dry beans, i.e., those that fully ripe on the coffee trees. This coffee is dried in the sun only. They are almost exclusive to Brazil, and have marked characteristics with deep body and sweetness. Bean sugars concentrates on the seeds creating a unique flavor.

Coffee plantation

Mechanical harvesting

Drying terrace and coffee
processing equipment

Coffee drying on the terrace

Suspended terrace

Quality concerns:
To produce quality coffees, Wagner Crivelenti Ferrero and his family are always actively attending meetings and lectures, and keeping themselves up-to-date on all matters related to coffee.

Furthermore, their plantations are under the supervision of agronomist Carlos Roberto Piccin, and of quality consultants André Perez Gómez and Carlos Akio Yamaguchi.

View of the coffee processing center