Brazil Pedra Preta Natural

The People Behind This Bean

The story began in the 19th century and continues today with brothers Eduardo and Otávio Ferreira.
They have inherited generations of farming knowledge, but they are not interested in simply preserving the past. Fazenda Pedra Preta is now at the forefront of regenerative agriculture, combining time-honoured practices with new methods designed to restore, rejuvenate and nurture the land.

For Eduardo and Otávio, producing exceptional coffee and caring for the farm’s future are part of the same job. Their aim is to leave the soil and surrounding environment in better condition for the generations that follow.

The Processing

Fazenda Pedra Preta’s favourable climate and high altitude are well suited to the natural process used here.

Once the Acaia cherries are harvested, they are dried with the fruit still intact, allowing the coffee to develop its rich, vibrant character. And then comes the rather lovely part. In the cup, toffee and caramel bring a generous sweetness, lifted by the bright citrus character of limoncello. Rich and comforting, but with enough freshness to keep everything lively.

It is a beautiful expression of the place it comes from: generations of knowledge, a distinctive landscape and a family looking both backwards and forwards.
Every cup of Brazil Fazenda Pedra Preta carries a little of that story with it.

The Environment

High in the mountains of Serra da Mantiqueira, coffee farms rise through the landscape of Minas Gerais. At 1,350 metres above sea level sits Fazenda Pedra Preta, home to the Capistrano Ferreira family and five generations of coffee growing.
This is Brazil’s largest coffee-producing region, but the story here is deeply personal. For more than a century, one family has worked this land, passing knowledge from one generation to the next and learning how to bring the best from each harvest.