Voted most favourite micro roasters coffee by Radio Norge. | We are still roasting and shipping worldwide. // Due to Covid-19 we have seen european & international orders experience delays with shipping.// All orders between 20.06.20 - 18.07.20 will be roasted/shipped 20.07.20
FARM HISTORY Antônio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest in coffee growing in Carmo de Minas during the early 1970s. They purchased 90 acres of land and started to plant the first coffee seedlings. While these seedlings grew, the couple had two daughters: Maria Valéria and Maria Rogéria. The sisters started helping their father run the farm at very early age and when they got married, their husbands joined in on the their wives’ family’s coffee business. When Antônio passed away, the sisters decided not to split the land between the two of them, but instead they decided to keep their land together and build a unified and stronger farming model. It was during this time that they changed the name of the farm from Fazenda Serrado to Irmãs Pereira (Pereira Sisters, in English). Under this new and unified management style, the family decided to invest in the production of specialty coffees, which ushered in new ways of processing coffee:
Black honey: Black honey parchment. Usually 100% of the mucilage is left and during the drying process, takes on a distinctively dark color. Honey: 50 – 100% of mucilage is left on the parchment. The parchment becomes “red” or “black” depending on the drying conditions.
Double pass: Already-dried coffee cherry is soaked for one day in a water tank in order to soften the skin and mucilage layer. Then they are sent through the same pulper used for standard ripe coffee, with the advantage of being able to sort out unripes, floaters or other defects. Chuveirinho: After pulping, the beans stay in a tank with cold water overnight. they are sent to the drying area. The next day
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 each type of process, coffees are either dried on African beds or on conventional drying patios.
According to Maria Rogéria, “[The] greatest pride [we have] 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”.