The place where we grow our coffee beans.

 It is located on a plateau at an altitude between 1,050 and 1,200 meters above sea level and the climate is considered one of the finest in Brazil, with temperatures ranging between 18 and 22 degrees Celsius .

   The rainy season from spring to summer and the dry season from fall to winter prevent the reproduction of microorganisms dangerous to coffee trees. In the dry season, when the relative humidity falls and temperatures are more pleasant, coffee characteristics become most outstanding. 

   Water supply in the region is abundant. There are several fresh water springs, rivers and sulfur water springs. The yellowish-red somewhat gravelly soil is deep enough to ensure optimum qualities of nutrient retention. Nevertheless, since the soil itself lacks nutrients, fertilizing is needed to boost its nutritional properties and strengthen plantations.

    Flat or slightly hilly grounds make the land adequate for growing coffee and facilitate mechanical irrigation during certain stages of production. 

Protecting nature is a constant concern of our Farms.

Not one contaminating residue is generated throughout the production process. Everything is recycled. The water used in the washing process is drained and used to irrigate coffee plantations. Leaves and beans removed in the drainage are mixed with compounds and returned to the plantation. The dry pulp resulting from the milling process is also mixed with the compound, thus providing richer plant nutrition. Furthermore, two large areas of natural preservation are located inside the farms. Among the native plants and trees, species such as armadillos, foxes, anteaters, fresh water crabs and a wide diversity of birds such as herons and toucans can be found. The bordering plants that keep the water division in the cradle of the San Francisco and Paranaiba rivers are also protected. This type of environmentally conscious cultivation expresses gratitude by producing cherries that will yield very high quality coffees. 

In our Farms, a strict quality control follows the entire coffee production process.

The seeds used in the production of seedlings are from one of Brazil's most respected agronomic centers - IAC – Instituto Agronômico de Campinas, which carries out constant research on the genetic improvement and development of new coffee varieties. The best seeds are selected to develop the nurseries. The seedling process is manual and requires irrigation with local spring water as well as phyto sanitary treatment with natural products.

   The best-developed seedlings are chosen for planting during the rainy season in December. The rows are trenched in a straight line in the direction of the sunset, so as to guarantee a uniform exposure to sunlight.

    Nutritional care and maintenance of plantations begin after the planting process. Ground fertilizing involves spraying with organic fertilizers containing natural protecting agents; weeding and pruning to renew foliage and make it suitable for harvest. Planted grounds are continuously monitored through samplings of the fruits, leaves and branches. Samples are analyzed by production supervisors and agronomists who verify the climatic and soil conditions and indicate nutritional needs in each field. Such high standards of supervision are maintained all along the production process. The result of all this care can be easily observed in the plantations. The trees exhibit a uniform height, dense foliage, excellent growth and optimum capacity for cherry development.

    Every year, around the month of September, when spring comes to Brazil and coffee trees begin blooming, the region displays a rare beauty and acquires a special aroma. Months later, in the fall, samples from the plantations are analyzed for their maturity.

 Harvest occurs between June and September, when the amount of green fruit is below 5%. Our Farms adopts a combination of manual or mechanical techniques for harvesting, which is followed by manual revision to fully benefit from the harvested fruit.

    The coffee that has been picked is transported by trucks to washing tanks in another location in the Farm. The washing process separates the cherries from the dry beans by floatation, and eliminates leaves. The water used comes from natural falls, and the result of the washing process is thoroughly analyzed to verify the elimination of impurities.

    The drying process is carried out in totally cleansed cement patios. Quality is controlled by analyzing samples for moisture levels, uniformity of bean size and presence of unripe beans. Coffee is stirred between 10 - 15 times per day, in the direction   of the sun throughout a week. After attaining an average of 80% dryness, beans are taken to a dry and warm air dryer to unify the level of moisture down to 12%. After that, coffee is given the final preparation for delivery. 

 We do have a complete structure to serve our clients. Just as in every stage of production, our production also excels itself in the final preparation and shipping of the coffee.

Over and above the use of beans produced in our Farms and traded using our brand names, we also benefits from other types of coffee produced in Brazil, creating special blends to meet client’s requests.

    In both cases, coffee processing methods are carried out inside our Group complex in our warehouses. There, processing capacity is 1,500 bags per day and storage capacity, mixing silos and warehouses, is 80,000 bags.

   First of all, coffee samples from the lots to be processed are drawn for cupping and classifying by the Quality Control Department.

 Based on the analysis, beans are selected and programmed by sophisticated and extremely precise equipment according to their size, density and color, guaranteeing a uniform coffee, free of defects and rigorously complying with buyer’s specifications. A lot sample is sent to the client, anywhere in the world, to be approved. Afterward, the coffee is bagged and ready to be exported.

    Shipping is done in appropriate trucks from our place to the Brazilian ports. The coffee arrives at port to be containerized and shipped by vessel, using traditional shipping lines, and accompanied by all documentation required by the country of destination. Constant increase in production, plus the guarantee of quality and supply have been the main factors leading to our business expansion in all corners of the world 

 Even though extensive coffee production in the Brazilian savanna is relatively recent, the name Veloso dates back many years in the history of coffee.

Ancient logs record how it all began around 1840 , when Manuel Velloso da Silva settled on the Fazenda Mata Dos Salgados, in the county of Carmo do Paranaíba , after marrying the daughter of the city's founder. Manuel was the first to grow coffee in the region. Those were hard times, when very rudimentary agricultural methods were in use. Yet he succeeded. Two decades later, Fazenda Velosa emerged as a symbol of such pioneer work. Throughout the generations since then, the Veloso name has become a legend in the coffee culture of Minas Gerais. By the last quarter of the 20th Century, another Veloso would write yet another page of that history: extensive coffee production in cerrado . It took place in the 70ís. After several intensive investigations and public incentive policies, Brazil finally became aware of the great agricultural potential of its savannas, investing in them and harvesting magnificent crops. In Carmo do Paranaíba, Paulo Veloso dos Santos , president of Veloso, and vastly experienced in the coffee business, came out ahead. Besides setting up the first mill in the region and planting with the best technology available at the time, he was responsible for establishing the first producing and exporting coffee company in the region. All the coffee from Carmo do Paranaíba went through its warehouses. Today, Fazenda Velosa remains as a landmark of that leadership tradition. To date, the family properties include other, more extensive, flat areas, at higher altitudes, more appropriate for coffee growing. These are the Fazendas Berrador, Lenheiros and São Lourenço, where Veloso Natural Dry, Veloso Semi-Washed and Veloso Natural Cherry are produced. The area planted with coffee reaches 1.800 hectares, with 6, 5 million coffee plants and an annual yield of 70,000 bags. Furthermore, Veloso contributes to the social development of the region, creating more than 200 permanent jobs, providing 800 work opportunities during the harvest months, and maintaining programs devoted to the nourishment, health and education of employees and their families.