The Capim Seco farm is managed by Ciro Dias Pereira, and since his first harvest, the farm has received fantastic feedback on its coffee. Ciro oversees the drying process on suspended drying beds and a purpose-built cement patio forpulped natural coffees. For him, coffee is a family tradition passed down through generations: “It’s in the blood. The coffee passes through our family for generations. Seeing our coffees continue to be recognised for their high quality is what motivates me.”
In the cup is notes of almond and chocolate, complemented by a citric acidity and a smooth finish. A perfect choice for those who appreciate a full-bodied coffee with a clean, refreshing profile.
