Brazil
Cerrado Mineiro
Danilo Barbosa
Fazenda Santa Maria
Yellow Catuai
Natural
June–July
Brown Sugar, Black Currant, Plum
1000 meters
N/A
60 kg w/ GrainPro
SOLD OUT
Danilo Barbosa began his journey as a coffee producer in 1980 along with his father, Jairo Barbosa. The family business, DBarbosa Coffee, emphasizes specialty coffee production in their work, and effort that was recognized in 2021 when they placed 1st in the Brazilian Cup of Excellence and 3rd in the competition of the Federation of Cerrado Mineiro. The group is driven by a passion for producing specialty coffees, and there is an unwavering commitment to sustainability across all of their properties. They carefully manage every step of the production process, balancing cultivation techniques, environmental care, and a pursuit of quality.
Fazenda Santa Maria is located in Carmo do Paranaíba, Minas Gerais, spanning 48 hectares planted entirely with Yellow Catuai. Elevations range 900–1100 meters above sea level, and the farm receives an average temperature of 22°C.
This lot of Yellow Catuai coffee underwent Natural processing. Catuai was made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.
The Cerrado Mineiro region, located in northwest of Minas Gerais State, is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process.
Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.
Today, the area’s 4,500 farmers produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare. To reach these production levels, producers had to first adapt to the region’s conditions. Coffee farmers first arrived in Cerrado in the 1970’s, after being pushed out of the state of Parana by frost and out of the state of Sao Paulo by nematodes. They found the soil in Cerrado to be very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today.
Cerrado coffee farms are cultivated in areas with elevations varying between 800 and 1,300 meters above sea level and are known for consistently producing high quality coffees with a repeatable profile. Independent of farm size, the spirit of professionalism is present throughout Cerrado’s coffee producers. Entrepreneurialism is part of farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management, and administration. While each family narrative is different, Cerrado is characterized by an enterprising attitude.
