ROBERTA & EDUARDO

About the Coffee

Roberta and Eduardo Soares Pereira farm in Cerrado Mineiro, a high-altitude plateau region in the state of Minas Gerais, Brazil. The area sits between 800 and 1,300 meters and has a distinct dry season, which gives farmers reliable control over the drying process. Cerrado Mineiro was the first Brazilian region to receive a Geographic Indication designation, a recognition tied to the specific climate and soil conditions that define how coffee grows there.

This lot uses anaerobic yeast fermentation, a process where harvested coffee cherries are sealed in oxygen-free tanks with a selected yeast strain before drying. Controlling the environment this way slows fermentation down and gives producers like Roberta and Eduardo more influence over how the sugars in the fruit break down. The result is a coffee with a consistent and intentional flavor profile rather than one left to chance.

About Traffic

Traffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal, Canada. The two started the roastery out of a shared interest in making coffee feel less like a routine and more like something worth paying attention to. Their packaging reflects that directly: each bag gets its own illustration and color scheme, which makes them easy to recognize on a shelf.

Traffic sticks to small-batch roasting and sources green coffee with an eye toward two distinct styles. Some lots are chosen to highlight a single variety with minimal processing interference. Others lean into experimental techniques like co-fermentation. The Roberta and Eduardo lot falls into the latter category, where the processing itself is part of what defines the coffee.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee