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The Sao Pedro Farm was acquired from Joaquim Pereira de Souza in 1988, by the time which the property used to be composed mainly of plantations for cows. In the next year, the coffee plantation was introduced by the new owners, and in 1994, approximately 145 thousands of coffee plants was planted, an area of 25.3 hectares, that today is devoted to the coffee production. Seeking to diversify the activities and with an business’ vision, in 1996 the producers family built, on 4 hectares of land, several ponds for fish farming development. With the same goal, in the period between 1998 and 2003, invested in the fruits planting, among which can be highlighted the citrus ones as fig, peach, chestnut, cherry, jabuticaba, guava, lychee and banana. The producer Claudio Carneiro Pinto, responsible for the property’s management, and the brothers Glaucio, Helcio, Paulo Dario and Dimas, Co-owners, conducted the coffee plantations in the conventional way until 2000. In 2001, by an friendly agreement between brothers, Claudio became only owner of the farm, seeking the production of specialty coffee in an economically viable and sustainable way, talking about environmental and social views, then, he choose for organic farming. His first appearance at the Cup of Excellence happened in the 2002 edition, when he reached the 4th place. From there, he managed some impressive results in other editions of the competition is included among the finalists in 2005 and 2006. Also participate in the competition of ABIC, getting the 3rd place in the inaugural event in 2004, and 2nd place in the editing of the following year, as in the Emater-MG’s competition, which was also in the 2nd place in 2005.

Coffee processing system

The selective harvest is done when the most of the beans are mature. The coffee is transported by track, in the same day that was harvested, from the plantation to the processing structure, which is in the farm, being delivered on a stand, from where is conducted to a peeler by slope, helped by a blade of water. The beans were processed by a humidity system and divided on Pulped natural coffee, green coffee and dry coffee (beans that got dry on the coffee plants, before the harvest). Between the pulped natural beans, those that are more mature, lose the shell easily and result in coffees with better quality. These are selected and spreaded out on terraces to dry, until their moisture levels reach the desired level of 11%. Do not use mechanical dryer. Samples from these batches are sent for tasting. The coffees that receive the highest grades, are separated to form a specially batch, prepared for the Cup of Excellence. This entire process ensures the quality of the product.

Commitment to quality

The care with the ground it’s an differential of quality to the Grota Sao Pedro farm. A balanced fertilizer is made with an organic compound-based on coffee straw, shredded grass and animal dung, and tanned, it’s supplemented periodically with foliar fertilization to overcome deficiencies of boron and zinc, and with two or three applications of biofertilizers to help in the ground fertilization. The coffees produced on the farm are certified since 2000, such as quality food and by the Biodynamic Institute – IBD – project MG-096. The agency conducts every year, inspections on the property to evaluate whether the requirements are being complied for obtaining such certification.