Pe de Cedro produces coffee in line with the Best Coffee Practices and the region’s coffee traditions that gave Mantiqueira de Minas the Protected Geographical Indication (PGI) certificate. This means the estate follows environmentally friendly practices and uses the approved coffee varieties.

Unlike many of the farms in Brazil, all harvesting at Pe de Cedro is done manually. Additionally, cherry is processed the same day it's harvested. Pe de Cedro uses a classic Pinhalense pulper that removes the skin and most of the mucilage. The parchment and any remaining mucilage then goes to the drying patio. The quality team spreads out the parchment in a thin layer fodrying.  They watch over the drying process, raking the parchment regularly so the beans dry slowly and uniformly.

Once dried to a moisture level of 12%, the parchment is moved to wooden bins in the storage room. Here, the beans undergo a necessary resting period to stabilize humidity. One month later, they are sent to COCARIVE warehouses in Carmo de Minas for storage. At COCARIVE, they run various quality checks on the coffee.