Fazenda Irmãs Pereira
Maria Valéria e Maria Rogéria Pereira
Carmo de Minas
1.075m ~ 1.129m
Naturals, Pulped Naturals & New Flavors project®
Yellow Icatu, Yellow Catuaí, Yellow Catucaí, Acaiá, Mundo Novo & Yellow Bourbon.
Antônio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest on coffee growing in Carmo de Minas in early 70’s. They bought 90 acres of land and started to plant the first seedlings. While those trees grew, the two daughters of the couple were born: Maria Valéria and Maria Rogéria.
The sisters started helping the father to run the farm at very early age. When they got married, their husbands came to join forces on their wives common mission. When the father died, the sisters decided not to split, but to make their union even stronger. Therefore, they changed the name of the farm from Serrado to Irmãs Pereira (Pereira Sisters, in English) to seal the spirit of sisterhood.
New methods for Specialty coffees
With the new management techniques, the family invested in the production of specialty coffees as well as in new ways to process coffee.
Black honey: Black honey parchment. Usually 100% of the mucilage is left, and during drying it takes on a distinctively dark color.
Honey: 50 – 100% of mucilage is left on the parchment. Becomes “red” or “black” depending on the drying conditions.
Double pass: The coffee buoy that was separate washer stays on for 12 hours in a tank with water to soften the skin, and subsequently pulped.
Chuveirinho: After pulping, the beans stay in a tank with cold water overnight and in the next day they are sent to the drying sector.
Unwashed Naturals: Separated from the unripened beans and overpassed with the aid of a machine without any contact with water. Only the overly ripened natural will be dried separately.
After all types of process, coffees can be dried on three African beds available or on conventional drying sectors. The Customers can also choose their prefered drying method.
The future (by Maria Rogéria)
“Our greatest pride our union as sisters and our main challenge is to keep our pioneering spirit up to date. This is what makes our coffee stand out in the market. This is what makes the difference. If we stay on the edge of innovations we’ll always be a step ahead and and in a strong position”.