History & Origins
Fazenda Sertão represents over 130 years of coffee heritage as a family firm with more than 100 years of history in the production and commercialization of high-quality coffee, established in 1891.
The estate’s origins trace back to José Isidro Pereira, who was born into a family of the first generation of coffee growers in the Carmo de Minas region. José Isidro initially studied dentistry but returned to Carmo de Minas when his mother died and he became the sole heir of Fazenda Sertão.
In 1949, José Isidro met Nazareth, who continues to run the farm her husband left in her care. Today, Nazareth and José Isidro’s children—Francisco, Luiz Paulo, Clycia, and Sandra—carry on the family tradition as coffee producers.
Located in Carmo de Minas, South Minas Gerais, the Sertão Estate was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws.
Coffee from the Carmo de Minas municipality has been particularly noteworthy over the past 7-8 years, with Carmo de Minas becoming a destination in the Brazilian coffee world, comparable to how Burgundy is regarded in French wine. The estate exemplifies the transformation of Brazilian coffee from commodity-focused to specialty-grade production that has defined the region’s evolution.
Terroir & Growing Conditions
Fazenda Sertão is located above 1,000m in Carmo de Minas with an average annual temperature of 18°C.
The region is renowned for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons, and fertile soil.
Crops are planted on the top of hillsides with slopes of up to 50%, an important measure to avoid frosts common in the region during winter, which affects tree health and provides more uniform ripening as well as protection against fungi infections.
The estate encompasses 1,976 acres total, with 519 acres planted with coffee, cultivating varietals including Yellow Bourbon, Red Bourbon, Yellow Catuaí, Acaiá, Mundo Novo, Icatu, and Catucaí.
This 235-hectare farm is situated at 1,250 meters and is planted in a mix of varieties, including Bourbon, Acaia, and Icatu. The high-altitude location and steep terrain create ideal microclimatic conditions for slow cherry maturation, contributing to the complex flavor development that characterizes coffees from this renowned South Minas region.
Processing & Production
Fazenda Sertão produces an average of 6,200 bags annually, with 2,800 bags of pulped natural and 3,400 bags of natural process coffee.
The estate specializes in both dry process (natural) and pulped natural methods, with natural processing involving laying whole cherry to dry on cement patios for 2-4 weeks until reaching stable moisture levels of roughly 11%, during which fermentation occurs within the cherries.
Environmental sustainability is prioritized through water recycling systems where all water used in washing tanks and pulpers is recycled, with residues transferred to settling ponds to avoid contamination, and coffee husks are used as fertilizer and organic matter in the coffee fields.
In 2013, Fazenda Sertão was awarded Rainforest Alliance Certification for its commitment to diversified land-use and the preservation and restoration of native vegetation.
The estate maintains high social responsibility standards, providing permanent team families with quality housing, running water, electricity, milk, coffee, and fruit, plus on-site schools with qualified teachers, medical and dental care, and recreational facilities including soccer fields and fishing ponds.
Cup Profile & Tasting Notes
Fazenda Sertão consistently delivers rich cocoa notes and full body, with chocolate and baking spice flavors that represent classic Brazilian characteristics.
The cup is marked by bittersweet core flavors and low acidity, with flavors of unrefined sugars, nutty notes of pistachio and peanut, along with subtle accents of date and nut chews, and salted prune.
Specific lots showcase tasting notes of honey, almond, and chocolate, particularly in Yellow Bourbon natural process coffees.
At Full City and FC+ roast levels, the coffee develops low-toned chocolate flavors, campfire hickory accents, baking cocoa, and toasted sesame finishing notes, making it suitable both as a single origin espresso and blend component.
This coffee embodies classic Brazilian cup characteristics including body, low acidity, chocolate, and nut profiles. The estate’s combination of traditional varieties, meticulous processing, and optimal terroir consistently produces coffees that represent the refined, approachable style that has made Carmo de Minas a benchmark for Brazilian specialty coffee.