We've partnered with the Pereira family and with Carmo Coffees for all of our sourcing in Brazil, from special microlots to the core components used in Flatiron, Manhattan, and Jumpstart. Fazenda IP is the hub of their network of operations (and serves as a processing center for many of the smaller farms in the area like Fazenda Alta Vista).
Brazil's coffee farms are huge by global standards, and at over 720 hectares, Fazenda Isidro Pereira is fully twice the size of Central Park. It was purchased by Isidro Pereira in 1967 while his son, Luiz Paolo Diaz Pereira, was pursuing an education in agriculture. After five years, Luiz Paolo joined his father to help expand production and improve quality.
The farm primarily cultivates Yellow Catuai, Yello Catucai, Acaia, and Yellow Bourbon, and is capable of doing washed, natural, and honey process coffees at scale. (Although our lot is natural-process isolation of just yellow bourbon.)
Located just outside the municipality of Carmo de Minas, the area enjoys lower relative humidity, limiting winter frosts and fungal growth. Coffee is planted on hillsides up to 50% grade and the altitude is quite high for Brazil (the equivalent of 1,600-2,000 meters at Central American latitudes). This results in a slow ripening that enhances complexity and flavor in the cup.
Brazil's coffee farms are huge by global standards, and at over 720 hectares, Fazenda Isidro Pereira is fully twice the size of Central Park. It was purchased by Isidro Pereira in 1967 while his son, Luiz Paolo Diaz Pereira, was pursuing an education in agriculture. After five years, Luiz Paolo joined his father to help expand production and improve quality.
The farm primarily cultivates Yellow Catuai, Yello Catucai, Acaia, and Yellow Bourbon, and is capable of doing washed, natural, and honey process coffees at scale. (Although our lot is natural-process isolation of just yellow bourbon.)
Located just outside the municipality of Carmo de Minas, the area enjoys lower relative humidity, limiting winter frosts and fungal growth. Coffee is planted on hillsides up to 50% grade and the altitude is quite high for Brazil (the equivalent of 1,600-2,000 meters at Central American latitudes). This results in a slow ripening that enhances complexity and flavor in the cup.
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