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When Edson Morais de Barros bought Pe de Cedro Estate in 2012, it already had a reputation for producing high quality coffee. As the current owner, Edson continues to build the potential of the farm and the Mantiqueira de Minas region. He collaborates closely with the team of agronomists from COCARIVE and the Brazil Specialty Coffee Association (BSCA) to produce coffee that fulfills the highest potential of his farm. The agronomists advise on new machinery and processing techniques and innovations in coffee cultivation practices. In addition, Edison has put together a team of coffee production experts who are employed year-round at his farm and the estate’s wet mill. They follow up closely with all day-to-day quality processes.

Pe de Cedro produces coffee in line with the Best Coffee Practices and the region’s coffee traditions that gave Mantiqueira de Minas the Protected Geographical Indication (PGI) certificate. This means the estate follows environmentally friendly practices and uses the approved coffee varieties.

Unlike many of the farms in Brazil, all harvesting at Pe de Cedro is done manually. One of the essential coffee practices is processing cherries the same day of harvesting. Pe de Cedro uses a classic Pinhalense machine for de-pulping. This removes the cherry skin and basically all mucilage from the parchment. This parchment then goes to the drying patio. The quality team spreads out the parchment in a thin layer for drying. They watch over the drying process, raking the parchment regularly so the beans dry slowly and uniformly.

Once dried to a moisture level of 12%, the parchment is moved to wooden bins in the storage room. Here, the beans undergo a necessary resting period to stabilise humidity. One month later, they are sent to COCARIVE warehouses in Carmo de Minas for storage. At COCARIVE, they run various quality checks on the coffee.