Coffee Brazil Irmas Pereira
Sensory profile: Acacia honey - Grapes - Pear - Nougat
Location: Carmo de Minas
Producer: Maria Valéria e Maria Rogéria Pereira
Farm: Fazenda Irmãs Pereira
Variety: Yellow Bourbon
Treatment: double fermented natural
Altitude: 1 075 - 1 129 m above sea level.
Antônio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided in the early 1970s to invest their savings into a coffee farm in Carmo de Minas, Brazil. They started completely from scratch. They sowed the first harvest themselves. Over time, the work was taken over by their daughters and now both Pereira sisters are currently investing in the development of their farm. They regularly introduce new solutions and constantly improve on what they have. The farm uses, among others, Black Honey, Red Honey grain processing methods and various varieties of natural and fermentation methods. There are three African beds at the farm's disposal, used at the same time for separate batches of coffee. Customers who buy coffee from them have the opportunity to choose the method of processing.
The double fermentation method involves the coffee fruits being placed in fermentation tanks, where the contact with water is minimal, the immersion will last 12 to 24 hours. This makes the pulp softer and easier to remove. It also helps to bring out the hidden potential of the fruit. After cleaning, they go to the fermentation tanks again. At this stage, the sugar content in the coffee is significantly lower.
The infusion from this BRAZIL is characterized by high body and pleasant acidity, influenced by the unusual processing the beans have undergone. The sweetness perceptible in the cup is fruity notes of grapes, pears and a delicate aftertaste of linden honey that stays on the palate. In addition, the sweetness of nougat shines through. Begin with inhaling the aroma of the BRAZIL Irmas Pereira, then savour the taste, it gets better and better.