April’s Coffee of the Month is one our favourites – Brazil Dbarbosa. The coffee comes directly from the farmers.
Taste
Flavours: tropical fruit, caramel, chocolate
Aroma: sweet
Body: balanced
Acidity: citric
Roast Profiles
Medium-Dark: This profile gives a smooth cup with a lingering aftertaste. syrupy mouth feel. Perfect as a filter, this is a great coffee to explore the complexities of a Papa New Guinea coffee.
Dark: A dark roast allows the coffees sugars to develop and caramelise further, allowing caramely taste to be more pronounced. Delicious as a latte.
Quick-Fire Facts
Origin: Brazil, Minas Gerais – Cerrado Region
Farm: Cachoeira
Altitude: 1,100 m above sea level
Score: 84
Variety: Red Catuai
Processed Method: Natural
“The tradition of coffee production has been in the Barbosa family since the twentieth century. Mr Barbosa’s ancestors, his great-grandparent Elias Barbosa, passed it on to his grandparent Claudio Barbosa de Paula and from him to his father, Jairo Barbosa de Paula and now Mr. Barbosa works with his generation, his sons Vítor Marcelo and Sergio Ricardo. When I say family business, I mean husband, wife, father, son, and daughter in law all working together, so the office is like a big home where everybody shares the same dream, supporting each other, learning and growing together. The office is located in Carmo do Paranaíba, Estate of Minas Gerais, where the team is composed of ten people, cooperating to deliver the best coffee.”
“Danilo is the owner and manager; his first harvest was in 79/80 crops. The success led him to develop the activity and growth of the explored area, acquirement of new farms and introduction of new harvest technologies. Nowadays the producer has 490 hectares of coffee plantation, which are carefully assisted by him, his son and the quality control team. The producer is associated with cooperatives which, in many ways provide information on the coffee market, quality, and courses. For the past two years, the farmer has concentrated countless efforts on the improvement of the production processes and management. Danilo has always shown concern for the environment and has always taken care of nature, today he adds more than 186 hectares of the nature reserve. At the present, plans are been executed in order to certify the properties, to learn more on how to preserve the environment and to produce a 100% sustainable coffee.”
