Brazil
Montanhas do Espirito Santo
Jeverson Pim
Sitio Sombra do Cedro
Yellow Catuai
Pulped Natural
June-July
Cinnamon Aroma, Intense Dark Chocolate, Berry Jam, Sugarcane
950 meters
N/A
60kg with liner
SOLD OUT
Jeverson Pim is part of the fourth generation of coffee growers in his family. His great-grandfather came from Italy and began the coffee cultivations on the property and, with much difficulty, started the work of planting coffee.
Mr. Osmar Pim, Jeverson’s father, inherited land from his grandfather that he had worked as a young man. Osmar raised his two sons, Jeverson and Jaimer in coffee agriculture, and they always stayed close to their father and to their uncle Pedro Pin, curious to learn about production and farm management.
In 2002, Jeverson and his uncle Pedro resolved to plant coffee together, forming a partnership where, with substantial effort, they would slowly increase the lands planted with coffee. Jeverson married Joziane Vaneli in 2011 and in 2014 acquired a new farm with the name Sítio Sombra do Cedro, which translates to “shade of the oak tree.” The farm is located in the Patrimônio do Ouro community of the city of Castelo, about an hour from Pedro’s farm in Vargem Alta, and 15 of Sombra do Cedro’s 22 hectares are planted with coffee.
Jeverson has always been motivated to grow quality coffee with the most added value possible, and he continues to improve by planting new varieties and implementing new technologies. Jeverson hopes to set a good example for his young son, who already loves coffee as much as his father.
Discover more about the Montanhas do Espirito Santo region.
The Montanhas do Espirito Santo region is dominated by small-scale coffee-growers and is characterized by the presence of farmers who are actively engaged in the entire chain of the production process. Growers in Espirito Santo work with family members and build off of traditional knowledge to innovate and improve their quality of life and coffee. Located in the southern area of the Espirito Santo state, where mild temperatures (73ºF) and steep highlands (between 700 and 1,000 meters) favor growing Arabica coffees, this region produces a superb quality coffee with a round body, nice acidity, and fine sweetness. While the most common process for the region is Natural, Pulped Naturals are increasing in popularity.
