The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group.
Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm.
In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans.
The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws.
Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs.
The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets.*
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Brazil Carmo de Minas, from ROWSTER Coffee in Grand Rapids, Michigan. Feel free to pull up a chair.
origin: Carmo de Minas, Brazil
farm: Fazenda Sertão
producer: Familia Pereira
elevation: 1100 – 1450 meters above sea level
cultivars: Yellow Catuai/Bourbon/Catuai, Red Bourbon
process: pulp natural
The aroma of this Brazil Carmo de Minas is familiar. This is the classic, no-thrills, no-frills, no-muss-no-fuss Brazilian profile: cocoa powder, caramel, nuts, nuts, nuts, nuts, and some mellow red fruit notes thrown in for good measure.
Taking my first few sips from the cup, the coffee’s flavor profile matches its aroma. It’s about as straightforward as a Brazilian breakfast coffee can be. Caramel and cocoa powder provide some sweetness, but this coffee is Roasted Nut City, USA with its massive cashew presence. As the cup cools, the coffee’s acidity comes out a bit more, but it doesn’t overpower the flavors from up front; it acts as a really nice complement to the proceedings, however, with nuances of winy flavors (cranberry, cherry, orange zest, and clove).
It’s been a really long time since I last visited ROWSTER; so when I was in Grand Rapids a few weeks ago and had a few hours to kill, I made it a mission to swing by. I am really impressed with the work that ROWSTER is continuing to do and am absolutely enamored with their new(ish) packaging/branding.
As for this coffee I tried while I was there, their Brazil Carmo de Minas is exactly what you want from a Brazilian breakfast coffee, and a little bit more. This coffee is very drinkable and approachable, has great clarity, is nicely balanced, and possesses that classic flavor profile you’re looking for when you seek out a coffee of its kind. It isn’t a coffee that’s going to blow you away or dazzle your taste buds with brilliance, but it does have a nice little surprise towards the finish with its red-fruit-and-citrus-saturated winy acidity (again, it’s not a very powerful flavor note, but it’s there and it’s noticeable).
*content courtesy of Cafe Imports
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.