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

Since Ciro’s first harvest, the farm received fantastic feedback on its coffee, upholding his family tradition of producing excellent coffee.

Ciro oversees the drying of the beans on suspended drying beds and on a cement patio especially constructed to process natural and pulped natural coffees.

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

At Capim Seco, the fusion of heritage, innovation, and dedication converges to produce not just coffee but a testament to the enduring commitment of the Dias Pereira family to excellence.