Pe de Cedro
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.
Harvest & Post-Harvest
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.
For cooperative members, after the drying stage, the parchment coffee goes to the COCARIVE warehouses. The cooperative takes further care of grading, commercialization and export. They have their own quality lab and storage and milling facilities in Carmo de Minas. COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialization of the beans.
At the dry mill where they prepare the coffee for export. COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analyzing both on physical and cup characteristics.
All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labour at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.