Region: Minas Gerais – Cerrado Region
Varietal: Yellow Catuai
Process: Natural extended fermentation
Taste: Milk Chocolate, Tropical
The cherries are harvested using selective picking at full maturation. Next they are naturally fermented in bags under the shade of trees for 40 hours. During the resting time the microorganisms present on the fruit start the process of natural fermentation, generating exotic nuances. The coffee is then laid in thin layers on suspended beds where it finished the drying process reaching the Ideal humidity point for storage! After the drying it is rested on big bags for a month to balance the aromas and then hulled and stored in special bags with grain pro.
The tradition of coffee production has been in the Barbosa Family since the twentieth century. Mr. Barbosa 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, supports each other, learn and grow 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.