Luiz Pereira

Luiz Pereira

Sweet and creamy with notes of fig, coffee cherry with hazelnut chocolate finish


Regular price€13,00
€65,00/kg
Tax included.

10 days after roast date

Sweet and creamy with notes of fig, coffee cherry with hazelnut chocolate finish

Natural process

Natural process coffee is the oldest processing method and most common in areas where water is scarce. This processing method allows the sugar in the cherries to be naturally fermented by natural yeast resulting sweeter in cup quality.

The process begins with workers harvesting only the ripe cherries. The whole cherries are spread thinly to dry on raised African beds with small holes to promote airflow for an even drying. The drying process takes 14–21 days until they reach the ideal moisture content. During this period, workers constantly measure the moisture content and turn the cherries to avoid mould, over-fermentation and rotting. The next step is to remove the skin, fruit fleshed and milled.

Farm story
Fazenda Isidro Pereira

Located in the fertile hills of Southeast Brazil's Carmo de Minas, Fazenda Isidro Pereira has produced stunning coffee for three generations. The family tradition started in the late 1960ies when Isidro decided to move back to Minas Carmo de Minas to pursue his childhood passion for coffee and acquired a farm.

Isidro’s son, Luiz join him to manage the farm upon completing his agriculture and livestock production degree. Luiz is really innovative and curious about how to improve coffee quality. He travelled to Argentina to learn how the principles of wine production can be implemented in coffee production.

Luiz brought a lot to the table and help the farm to grow. He started to acquire surrounding lands for the farms and planted more varieties. By 1974, their farm accounts for 720 hectares, about 500 percents times larger. The farm cultivates Yellow Catuai, Yellow Catucai, Acaia and Yellow Bourbon.

Luiz has been able to produce some of the fines coffee partly due to the high altitude (950–1200 masl) that allow the slow ripening of cherries and selective picking. To maintain coffee quality, Luiz gave various training in each step of the harvesting process and implemented a bonus payment policy to motivate the workers. For him, the search for innovation in the specialty coffee business must be constant and mandatory.

Today, Luiz’s son, Luiz Pablo Jr. continues the family passion of meticulous quality and innovation. We are proud to share their latest stunning coffee that reflects their family passion, patience and dedication.


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