Fazenda Sertão


Francisco Isidro Pereira


Carmo de Minas, MG


1.100m ~ 1.450m

Farm Area


Coffee Area


Processing Methods

Pulped naturals, Naturals, Washed, Natural Fermented and Others

Coffee Varieties

Yellow Catucai ,Yellow Bourbon,Red Bourbon and Yellow Catuai and Other

Other Farm Products

Bananas, Corn, Dairy Livestock

The history of Fazenda Sertão merges itself with the first steps of coffee growing in Carmo de Minas. From the first generation of coffee growers in the region, José Isidro Pereira learned very soon in his life that living is all about being responsible and joyful at the same time. José Isidro lost his father when he was only 1 year old and was raised by his loving and dedicated mother, who made him an honorable man. José Isidro grew up, then, and studied dentistry – occupation that he practiced for a couple of years during his early manhood.

The destinies called him back to Carmo de Minas when his mother died and he was the only heir of a piece of land that, of course, is actually Fazenda Sertão. Years later then, in 1949 José Isidro married the love of his life, Nazareth, and found in her a real partner for the lifetime – and even further. Jose Isidro once said that all the inspiration for the business came from his father, even without knowing him for a long time. Years later came his own children: Francisco, Luiz Paulo, Glycia and Sandra.

Each one went separate ways in the studies as request of the parents. Now they all are back together, helping to keep business running. The coffees It’s no secret that, compared to the past days, the coffees grown in Carmo de Minas and region have now much more awareness. But even in earlier times, when the focus was more in the volume of production than in quality itself, some major buyers from that era had an explicit preference for the Yellow Bourbon beans cultivated in the region.

Fazenda Sertão is located above 1,000m, in Carmo de Minas – state of Minas Gerais. It has an average annual temperature of 18ºC. Crops are planted on the top of hillsides with slopes of up to 50%. That’s an important measure to avoid frosts, common in the region on winter, affecting the health of the trees and to provide a more uniform ripening as well as protection against fungi infections because of the lower relative humidity. All these steps, in the end, result in achieving better final quality on the beans.

Next Generation
Inspired by the union and the prosperity of the two previous generations, Nazareth’s grandchildren collaborate in several areas and make presence in the whole coffee chain.

Recently changes
Fazenda Sertão has always been a pioneer in new methods of coffee processing. And now it’s no different. They are processing natural, pulped natural, fermented (aerobic and anaerobic) and honey. The fermented coffees and honey are processed into the Fazenda IP wetmill. The fermentations are done into barrels (anaerobic) and tanks (aerobic).

Honey process é the most laborious process and demands a lot of care. For this year, another 2000 square meters of terrace were made for drying the coffee, building another dryer and placing 3 more bins. It’s all about quality and control. For this, all the employees that are currently working on the farm are being trained and have to be involved in this process.

We are very sad to inform you that Nazareth, owner of the Farm and matriarch of the family, passed away in January 2022. The farm will be managed by her son, Francisco Isidro Pereira and his brothers, who has been taking care of the cafes in recent years. Francisco will work hard to keep the memory and legacy of Nazareth alive.