Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process
Brazil Irmas Pereira - honey process

Brazil Irmas Pereira - honey process

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Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest in growing coffee in Carmo de Minas in the early 1970s.The first step was to buy 36 hectares of land and then began planting their first seedlings. Today, the farm has a total area of ​​250 hectares, of which 120 hectares are grown coffee.As the coffee trees grew, so did the farm, and Antonio and Maria had two daughters, Maria Valeria and Maria Rogeria.From childhood, both of Antonio's daughters followed in his footsteps and participated in the cultivation of coffee.In 2002, when the era of premium coffee began in Carmo de Minas, the two ladies ran their own farms.When their father died, the sisters decided to join forces and renamed the whole agricultural project to the current name Irmãs Pereira. Everything improved even more when they invited their cousins ​​Jacques Pereir Carneiro and Luis Paul Dias Pereir Filho to the Carmo Coffees community. It was Luiz who was most involved in developing the farm and moving forward by trying new approaches to cherry processing. The success of this approach has led the company to invest in better cherry processing equipment and experiment with non-traditional processes.In addition to the usual processing methods, it is therefore possible to taste coffees processed using the Black Honey and Honey methods.Great emphasis in growing coffee is placed on the quality of cherries grown, which is increasing from year to year, and for this reason it is the third harvest that we imported from Carmo Coffees.Carmo Coffees combines years of tradition and experience in growing coffee with new scientific approaches.During the ripening of the cherries, the sugar content is measured. Thanks to this, farmers know exactly when to pick cherries to achieve their optimal ripeness.

Region: Carmo de Minas

Farm (farmer): Antonio Andrade Pereira Filho

Altitude: 1045 - 1125 masl

Variety:Red Bourbon

Processing:honey

Acidity:low

Flavor profile:mango ,cococa, molasses

Honey processing:

The first step is the selective collection of coffee cherries. Then the cherries are freed of coarse impurities and passed through a water sorter. This device is known in Brazil as "lavador" and works on the principle of measuring the density of ripe cherries. In the next phase, the peel and partly also the pulp are removed from the cherry. This process must be done within 24 hours of collection. The fermentation of the coffee takes place simultaneously during the drying of the beans, where the time is between 18 and 25 days. It always depends on the weather that prevails during processing.

The Honey method preserves some of the desired properties of dry-processed coffees, such as a robust body, fruity sweetness with lower acidity and soft chocolate or cocoa tones. At the same time, it also speeds up the drying time of coffee beans, thus reducing the risk of spoilage of the harvest by mold and other defects that occur when drying whole cherries on terraces and African beds. For some processors, you will find other possible designations for the Honey method types. The flesh that is marked as White and Yellow Honey leaves the smallest amount of pulp, and thanks to that, these coffees are a bit more fruity in the cup. The Red and Black Honey methods, where a larger amount of flesh remains on the grain, tend to have a fuller body with greater sweetness. Our coffee has a very well-balanced traditional taste of South American coffees, which excel in high sweetness, taste of nuts, cocoa and chocolate. Thanks to the processing, these flavors are complemented by tones of tropical fruit and pomelo. Suitable preparation methods: espresso, mocha, frenchpress

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