Fazenda Capim Seco


Ciro Dias Pereira


Carmo de Minas


1.100m ~ 1.300m

Farm Area


Coffee Area


Processing Methods

Natural, Pulped Naturals, Natural Fermented, Washed, Honey and others.

Coffee Varieties

Yellow Bourbon, Acaia, Icatu and Yellow Catuaí.

The Capim Seco farm is managed by Ciro Dias Pereira. In the past, Rafael Dias Pereira took care of this farm, but he preferred to focus more on taking care of another one of his passions, horses, and Ciro, the younger brother, took over the farm.

He is brother of Luiz Paulo, one of the founders of CarmoCoffees, and he shares his passion for specialty coffees with the whole family. Ciro is also one of the managers of Fazenda Irmãs Pereira and works day and night in the care and cultivation of grains.

Since the first harvest, the farm received a good evaluation of the coffee lots, maintaining the family tradition of producing fine grains. The grains produced there are processed at Fazenda Irmãs Pereira, being part of the same group.

There he is able to dry the beans on suspended terraces and in a patio perfectly constructed to process natural and natural pulped coffees, as well as some innovative methods such as Sweet Shower, Black Honey and Double-pass.

Asked about his motivation, Ciro is transparent:
“It’s in the blood. The coffee passes through our family from generation to generation. Seeing our coffees continue to be recognized for their high quality, that’s what motivates me.”