We are thrilled to continue and extend our collaboration with Casa Almeida Barreto, a family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. <\/p>\n
The quality of their coffee is palpable in every sample. After a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine. <\/p>\n
Due to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them – that is how their coffee production journey started. <\/p>\n
With a scientific and artisanal approach towards production, they continuously research terroirs and develop methods that can better express each variety and achieve great results in the cupping table. <\/p>\n
For the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.<\/p>\n
HARVEST 2025<\/p>\n
“The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October\u2019s dryness \u2014 right at the peak of blossoming \u2014 to reduce fruit-setting and, consequently, coffee cherries.<\/p>\n
From November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.<\/p>\n
Fortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February\u2019s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.<\/p>\n
Although Mother Nature was rather capricious in the last 12 months, our team at the far
\nmanaged to mitigate and turn around all these challenges, and the result is some exciting
\ncoffees coming your way. This year\u2019s lots showcase vibrant acidity balanced with natural sweetness \u2014 hallmarks of our production.<\/p>\n
We also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.<\/p>\n
As always, our mission is to deliver coffees that delight and surprise while maintaining
\nthe standards our partners expect.<\/p>\n
We remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. ”<\/p>\n
– Casa Almeida Barreto<\/p>\n","protected":false},"excerpt":{"rendered":"
We are thrilled to continue and extend our collaboration with Casa Almeida Barreto, a family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. <\/p>\n
The quality of their coffee is palpable in every sample. After a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine. <\/p>\n
Due to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them – that is how their coffee production journey started. <\/p>\n
With a scientific and artisanal approach towards production, they continuously research terroirs and develop methods that can better express each variety and achieve great results in the cupping table. <\/p>\n
For the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.<\/p>\n
HARVEST 2025<\/p>\n
“The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October\u2019s dryness \u2014 right at the peak of blossoming \u2014 to reduce fruit-setting and, consequently, coffee cherries.<\/p>\n
From November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.<\/p>\n
Fortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February\u2019s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.<\/p>\n
Although Mother Nature was rather capricious in the last 12 months, our team at the far
\nmanaged to mitigate and turn around all these challenges, and the result is some exciting
\ncoffees coming your way. This year\u2019s lots showcase vibrant acidity balanced with natural sweetness \u2014 hallmarks of our production.<\/p>\n
We also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.<\/p>\n
As always, our mission is to deliver coffees that delight and surprise while maintaining
\nthe standards our partners expect.<\/p>\n
We remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. ”<\/p>\n
– Casa Almeida Barreto<\/p>\n","protected":false},"featured_media":9666,"template":"","meta":{"_acf_changed":false,"_links_to":"","_links_to_target":""},"product_brand":[],"product_cat":[36],"product_tag":[],"class_list":{"0":"post-9366","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-coffee","7":"pa_altitude-1200-masl","8":"pa_country-of-origin-brazil","9":"pa_flavour-profile-milk-chocolate","10":"pa_flavour-profile-nugat","11":"pa_flavour-profile-winey-aromatics","12":"pa_milling-whole-beans","13":"pa_package-250gr","14":"pa_processing-method-natural","15":"pa_region-minas-gerais","16":"pa_roast-filter","17":"pa_roast-date-01-06-2026","18":"pa_roastery-swerl","19":"pa_variety-red-catuai","21":"first","22":"instock","23":"shipping-taxable","24":"purchasable","25":"product-type-simple","26":"add-to-wishlist-before_image"},"acf":[],"yoast_head":"\n