Overview

“From the several mines (Minas) with its mountains and its landscapes come the singing, the weaving, the pleasure, the harvesting.” (Sentence from a Poem)

Handling the coffee bean takes time, talent and creativity. Discovering the flavor of the awarded coffee does not require hurry. Like the Minas wisdom, it is necessary time to know the coffee better and to notice all the nuances of its flavor with the presence of an essential and desired characteristic known as “Fox Bean”, which was discovered and selected for the 3rd generation of the Pereira Barros family. It is necessary time to become the best producer. This is a dream that became true, in a generous land to which we have dedicated for more than 100 years in turning the coffee into “green gold”. This is what Mr. Sebastião Alves Pereira, the patriarch of the farm always did, and this is what his daughter Mrs. Terezinha Marta Pereira Barros takes pride of carrying on doing, with a feeling of patriotism in her activities. It is a richness that comes from Minas, from Brazil to the Brazilians, with a flavor and originality that we cannot forget anymore. The choice for the organic coffee is due to the worry about the sustainability of the production in their high and generous lands. During the free time, the women that take part of the coffee harvest produce handicraft works, which they learn in the Sara Kauage Pereira Association in a partnership with the Federal government and the City Hall of Cristina. The workers’ families have social assistance and health care, provided by the farm.

Processing system of the coffee beans

The coffee is harvested selectively, and only the ripe berries are harvested. After the harvest, the coffee goes to the washer and then the Pulped machine. Then, the coffee is dried in heaters with nets that work as a hanging patio, where the coffee is raked until it reaches the ideal humidity. After that, the coffee is taken to the wood storehouses where it rests for 30 days and then it is processed. The lot contains an IBD Certification and follows all the norms for the organic coffee certification. So, the coffee does not have any contact with chemical manures nor pesticides.

Concern on the quality

The work for the production of high quality coffees is done following the best techniques of conservation. The harvest by hand is selective and done over a cloth to avoid contact of the coffee beans with the ground. To keep the quality of the coffee beans, the coffee is washed and pulped on the same day, to avoid any risk of fermentation. The drying has a strict control, in which the beans are raked in slim layers without stopping, during the day. The care about the storage is also a priority, since the coffee is stored, still in pergaminos, in wood storehouses.