Brazil Danilo Barbosa Natural - Omni Roast
Brazil Danilo Barbosa Natural - Omni Roast

Brazil Danilo Barbosa Natural - Omni Roast


TASTING NOTES

Rosewater
Ripe Fruit
Macadamia
Milk Chocolate

ABOUT THIS COFFEE:

NZ Exclusive Release! We sourced this coffee from the team at Southland Merchants and couldn't be happier to share this coffee with you.
This yellow catuai varietal has been lovingly grown and processed under the watchful eye of Danilo, and the care and attention shows in the cup.
A floral aroma of rose and sweetness reminiscent of ripe fruits is balanced with a creamy body and soft chocolate tones.
This is coffee is roasted to an whole bean Agtron reading of 72; meaning it will create a sweet, low acidity brew on filter, but can be used to brew delicious single origin espresso and have enough flavour intensity to cut through milk.

COUNTRY - Brazil
REGION - Cerrado Mineiro
ALTITUDE - 1050 M.A.S.L
VARIETAL - Yellow Catuai
PROCESSING METHOD - Natural

DANILO BARBOSA
In Minas Gerais, nestled within the core of the Cerrado Mineiro region, Sucuri Farm stands as a testament to unwavering familial dedication.
Owned and managed by Danilo Barbosa, the farm
sprawls across a landscape meticulously balancing productivity and environmental preservation. With 500 hectares allocated for production and over 700 hectares set aside as preserved areas, Sucuri Farm epitomises responsible land management.
Sucuri Farm's journey is a tribute to the dreams and relentless effort of Danilo Barbosa and his family. Emerging from humble beginnings, Danilo's parents, Jairo Barbosa de Paula, transitioned from gas station attendants to owners, using their savings to venture into agriculture.
In 1980, Danilo and his father planted their first coffee trees by hand, marking the beginning of their
agricultural odyssey. Over time, their holdings expanded, and today, the Barbosa family oversees
an impressive expanse of more than 2,000 hectares.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

YELLOW CATUAI
The Catuai variety is a hybrid between Mundo Novo and Red Caturra. It is a small sturdy plant and was developed in Brazil by the Instituto Agronômico de Campinas (IAC).

Size
Grind

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