JR Farm

More than a century of history connects brothers José Flávio & Pedro Sérgio Ferraz Reis to JR Farm. The brothers have been focused on producing quality coffee since the beginning and have several BSCA (Brazilian Specialty Coffee Association) awards to prove it.


Quick Facts

Country: Brazil (Mantiqueira de Minas)
Farmer: José Flávio Ferraz Reis & Pedro Sérgio Ferraz Reis
Varietal: Yellow Bourbon
Processing: Pulped Natural
Altitude: 1050 - 1360 metres above sea level

Tasting notes:

Milk chocolate, cashew & plum

Brewing method:

Brews great in all brew methods, but especially well in French Press and for a light roasted single estate espresso. Mantiqueira Mountains is also the main part in our espresso blend.

More About
JR Farm

Their ancestors have been growing coffee on the land for generations. The farm was previously called Campo Redondo. When José and Pedro inherited a part of the land, they chose the name JR Farm because, coincidentally, their wives have the same surname. Thus, both Pedro and José’s children have the surname Junqueira Reis, which they shortened as JR.


José and Pedro have been focused on producing quality coffee since the beginning. They have won several awards in the Brazilian Specialty Coffee Association’s quality competitions.

They receive agronomic support from COCARIVE (Cooperativa Regional dos Cafeicultores do Vale do Rio Verde).

Located in Carmo de Minas, in the Mantiqueira de Minas region, the high elevation, fertile soil and well-defined seasons create the ideal environment for cultivating dense, sweet cherry. JR Farm also holds the Denomination of Origin seal, that guarantees the quality and the origin of this lot.

Harvest & Post-Harvest

Unusually for Brazil, cherry is selectively handpicked at JR Farm. Cherry is delivered to the farm’s processing center. At intake, cherry is pulped and laid to dry on patios. While sun drying, cherry is carefully monitored and turned frequently. In inclement weather, a mechanical dryer may be used to ensure an ideal moisture level. Once dry, cherry rests on the farm before being transported to COCARIVE’s warehouse where it is prepared for export.


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.

Coffee in Brazil

Just under 40% of all coffee in the world is produced in Brazil – around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.

Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver – cup quality.