Flor do Bagaço


In 2015 our friends from Fazendas Klem got in contact with Amparo Drumond, owner of the farm Flor do Bagaço in Lajinha. She had the wish to improve her coffee quality and develop a more holistic approach to farming. With the help of Juan Vargas from the larger Klem Estate they have been able to convert the farm from conventional to Organic production, and provide continous Organic inputs. In 2018, our 3rd year of cooperation we were able to get the coffee lots together with the official Organic certification. Quite a unique milestone for a relatively small farm.

One of the main reasons for the progress in the last year has been the focus on improving quality in all steps in production. In each season they have experimented extensively to develop a high quality washed, honey, pulped natural and natural process for their micro lots. Amparo and the local families that work on the on the farm during harvest are going into the field to hand-pick all of the cherries. An uncommon practice for the more mechanized ways of Brazilian coffee farming. However, the attention to detail and the ability to pick only cherries with full maturation are at the basis of Amparo’s high quality beans.

Amparo’s dream to have people drink her quality coffee is becoming a reality. In Brazil she  has been working hard to grow her business in roasted coffee. Her flamboyant and warm personality has most definitely helped, as now the beans are sold throughout the year in the South of Brazil in São Paulo and even further inland in Brazilia. We are happy to do our bit and take the lots to Europe.

yellow and red Catuaí & colombia

900-1100 m.a.s.l.

washed, honey, pulped natural, natural

Collaboration & Quality

The main best characteristic found in Amparo’s coffee is the clean cup due to the careful attention is each stage of production. Each year Amparo works with the same families and treat them as best as possible. As member of the IWCA her preference is to employ women, working alongside them, training them in the selection of cherries.

A simple set-up of wet milling equipment and greenhouse drying tables, allows Amparo’s team to produce Honey and Naturals, separating all lots by variety and process. By handpicking to take the best out of the limited amount of coffee plots, sometime doing 3 passes per season. In the peak they can get around 3 bags of parchment from their drying table per day with they all cup and categorize. Total volume is around 130 bags per season, allowing them to offer lots separated per variety and processing method. Each year they have multiple lots of the fruity Naturals, but also a softer and sweet Honey and Pulped Natural.