Colosseo Espresso

It all started in 1967, when Isidro Pereira, Luiz Paulo's father, bought the IP Fazenda farm. At that time, Luiz was still studying to obtain his agricultural technician and livestock production diploma. Five years later, father and son joined forces to manage the farm together. In 1974, by the will of Luiz Paulo, an expansion plan was implemented at Fazenda IP. New coffee trees were planted and the agricultural area increased by more than 500%.

Decades later, Luiz Paulo purchased his first pulping machine and began investigating new methods of producing specialty coffee to improve the quality of his beans. All this work and this beautiful family history brings us today to the superior quality cup that you enjoy.

MINAS GERAIS, BRAZIL
The province of Minas Gerais is the most productive region of Brazil, where 50 to 60% of the green coffee produced annually in the country is found. Brazil being the largest coffee producer in the world, we can understand the importance of this region on international coffee production. It is the high plateaus that distinguish Minas Gerais from other coffee-producing regions of the world, which are generally more concentrated in plants on steep slopes. This allows for a significantly higher crop yield.

These factors all contribute to a lower production price than in the rest of the world, and given the importance of its place on the world market, the influence of the region on the price paid for coffee throughout the world is major. .

Catucai Yellow
A hybrid of the Icatú and Catuaí varieties developed in Brazil, Catucai can ripen yellow or red, depending on its specific variety. It is known for its high harvests, its resistance to diseases that can affect coffee plants, and its versatility in relation to its ideal altitude. This gives it an important place in batches of larger harvests and ensures consistent quality.

In the natural process, the fruits of the coffee tree are left to dry completely on raised patios in the sun. This causes so-called “dry” fermentation, developing flavors in the coffee. Once the cherries are dried, normally after a period of 8 to 10 days, they are pulped and prepared for export.