The Barn – Sitio Das Cabra 250g

The cup is dominated by sweet chocolate ganache and almonds, complemented by a full, creamy texture. Low acidity and a round body make this coffee a great base for milk drinks, but it will also delight anyone who likes a milder, soothing espresso with a distinctive sweetness and comforting character.

Behind this lot is producer Anderson Robadel, nicknamed Andinho, who grew up among coffee trees in the Caparaó region of Brazil. Sitio Das Cabra is located in one of the highest areas of the region, at an altitude of 1,100-1,300 meters above sea level, and continues a family story that began when Andinho’s parents started out as hired laborers on other people’s fields before they could afford their own piece of land. Andinho took over the farm at a very young age after his father fell ill, and together with his wife Joyce Martins, they gradually shifted production towards specialty coffee, sustainability, and landscape conservation. In collaboration with partners from Fazenda Ambiental Fortaleza, they now produce coffees that have a typical Brazilian character, but also emphasize quality and the future of future generations.

This lot of the Yellow Catuai variety is processed using the natural method. Ripe cherries are first picked by hand and sorted so that only those of the highest quality make it onto the drying beds. Drying takes place on open raised beds, where the coffee is dried in whole cherries with the skin and pulp, which naturally contributes to its sweetness, fullness, and creamy texture in the cup. Once the ideal moisture content is reached, the dry skin is mechanically removed and the coffee is ready for the journey to the roastery – and eventually to your portafilter.