Barreiro Natural

Origin

• 🇧🇷 Brazil· Minas Gerais

Tasting notes

Character

• Funky
  20

TASTING NOTESTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. red apple and toffee notes. Add a sprinkle of roasted almonds to that for a super easy drinking and balanced coffee. FARM INFO Manuel Lotufo, Mr. Francisco's son, recently joined the administration of the farm, helping to modernize and improve some facilities. One of the improvements in recent years was the construction of the roasting and sensory analysis room on the farm itself, where all the batches produced are tested before processing and selling, certifying the quality and seeking the best purpose for each one. The most recent investment was the complete replacement of the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. to process the coffee in a more optimized and efficient way. In addition, the complete renovation of one of the patios was also carried out, as well as the construction of new suspended beds using resources and improvements already existing on the farm, which were not being used. Finally, in recent years the use of compost produced on the farm has also been implemented, which helps with waste management and reduces spending on chemical fertilizers. Concerned with quality: the farm has a state-of-the-art coffee infrastructure, with wet milling, separation, and pulping facilities, two rotary driers and two vertical driers, 4,500m2 of patios, 700m2 of suspended covered terraces, and the latest equipment to process and ventilate the beans. For over 30 years, the farm has been supervised by an agronomist and the owner is frequently in contact with industry specialists, on the look-out for new equipment and other innovations. Region: Brazil Farm/Mill: Fazenda Barreiro Producer(s): Francisco Otávio Lotufo and Manuel Otávio Lotufo Region: Minas Gerais VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Yellow CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Altitude: 960 - 1,420 m.a.s.l.