Region: Carmo do Paranaiba, Cerrado
Altitude: 1100M
Producer: Fazenda Cachoeira Paraiso, Danilo Barbosa
Process: Natural
Body: Light
Acidity: Medium
Roast: Medium Light
Flavor: Strawberry, Cane Sugar, Hazelnut Spread
 
We love this new micro lot coffee! It has a classic Brazil flavor (smooth, nutty, chocolate), with a hint of strawberry and a wonderful light body. It reminds us of strawberry and nutella crepes! Which by the way is one of our favorite Saturday morning breakfasts.
 
Brazil Green Coffee Beans | Fazenda Cachoeira Paraiso
The Barbosa family has owned and operated Fazenda Cachoeira Paraiso in Carmo do Paranaíba since the 1900s. The estate is approaching a new era with the fifth generation of Barbosa producers. Danilo Barbosa works with his sons Vitor Marcelo and Sérgio Ricardo to continue producing and supplying outstanding coffees. Together, the family works with their extended team to cultivate 490 hectares of coffee farmland and over 186 hectares of nature reservation.
 
The Barbosa family has always concentrated its efforts on improving production, management, agriculture technologies, and nature conservation. From the curation of viable varietals to the moment of harvest and then to processing and transport, they closely maintain high standards strengthened by generations of expertise in quality control and innovation.
 
Coffee From Cerrado Mineiro
Cerrado Mineiro, or Cerrado de Minas, is the only region with Designation of Origin status. At an altitude of 800 to 1,300masl, the region enjoys temperatures ranging from 65 to 73ºF. Medium- to large-size farms are located throughout 55 municipalities, some with a few hundred acres all the way to large estates.
 
Natural Process Unroasted Coffee Beans
It’s always sunny in Cerrado. With its ample sunlight Brazil often relies on the natural process to manage vast quantities of harvested cherries. The pre-drying process occurs under the sun for 2 to 7 days or more (farmers favor full sun-dried coffee processing whenever possible) and is finalized in mechanical driers, followed by 30 days of resting in wood boxes to homogenize the dry coffee.