Today about half of the farm is planted with coffee, bringing the area under cultivation to 120 hectares—about half the size of Prospect Park. Coffee is planted between 1,050 and 1,220 meters above sea level. Somewhere with equatorial latitudes like Colombia or Ethiopia this would be considered rather low, but at 22º S, this elevation brings the warm days and cool, temperate nights ideal for the maturation of coffee fruits.
Several varieties are grown on the farm including acaiá, red and yellow bourbon, red and yellow catuai, red and yellow catucaí, and novo mundo. This lot is 100% yellow bourbon, which we consistently prefer for its sweet, mellow characteristics.
The topography at Fazenda Irmãs Pereira is quite challenging, which means coffee must be picked by hand (rather than the mechanized picking that is common to Brazil). To support its workforce, 12 houses are maintained on the farm with health care provided through a Family Health Program. Irmãs Pereira also maintains an official soccer pitch for employees to use where tournaments are held annually.
The Pereira sisters are known for their pursuit of excellence through experimentation. In addition to their conventional natural and pulped natural lots, they oversee many novel approaches to processing through what is known as the New Flavors Program. Most of their coffee is patio dried in a more traditional manner, but many of their smaller lots are dried on innovative, UV-protected raised platforms.
We sourced this coffee through our long term relationship with CarmoCoffees. The company was founded by Luiz Paolo Pereira (the son of Maria Rogéria) an his cousin, Jacques Pereira Carneiro (incidentally, the son of Hélcio and Glycia, who own Fazenda Santa Lucia). They are our source for everything from microlots to blend components and their coffees feature prominently in Flatiron, Jumpstart, and Manhattan.