BEST SERVED AS

// SPECIAL SINGLE ESTATE LOT

REGION: 
Poços de Calda, South of Minas

PRODUCER:
Jose Edivaldo Gonçalves & Family / Sítio Barra

ELEVATION:
900 - 1200masl

VARIETALS:
Mixed Varietals

PROCESS: 
Natural

TASTING NOTES:
Very well balanced with Great acidity. Roasted Almond, Nougat, Honey & Vanilla

FARM:
Sítio Barra, located on the border between the municipalities of Poços de
Caldas and Botelhos, is managed by the Gonçalves family – Mr. José Edivaldo
Gonçalves, his wife, and their three sons: Thiago, André and Felipe. The coffee undergoes a washing process in a machine after being harvested to remove any impurities and floaters. Natural coffee is then sun-dried for an average of 5 days on cement patios, with the beans turned 8 to 10 times per day. Afterwards, the drying process is completed in mechanical dryers. Pulped Natural lots are dried on the cement patios for 2 days, with 5 turns per day, before being finished in mechanical dryers. The drying process in the patios starts with thin layers, which are gradually built up to ensure uniform drying.

The story of Sítio Barra coffee farm begins with Mr. José's father, who had always worked in coffee plantations with his family. He had a dream of owning his own farm, and with hard work, he gradually acquired his first acres of land. Sadly, he passed away at a young age, leaving his seven children to carry on his legacy. Mr. José and his brothers took over the management of their father's land and continued to expand the farm over time.

As the years went by, some brothers pursued other interests, and in 1996, Mr. José left the society with a small portion of his father's land, which now serves as the headquarters of Sítio Barra. He continued to acquire more land and today, with the help of his sons, manages a 176-hectare coffee farm with plans to expand to 200 hectares next year. Each son has a distinct role on the farm. Thiago, the oldest, manages the coffee processing, André takes care of the crops and harvest, and Felipe oversees the processing and administration of the drying patios. Although all three brothers work on the farm, Thiago holds a degree in Law and Felipe in Civil Engineering, both of whom initially wanted to pursue careers outside of coffee farming but ended up returning to the family business.
In 2011, the three brothers started a specialty coffee project, which was initially meant to acquire a pulping machine. After cupping some of their first batches, they were impressed by the excellent results and decided to focus fully on specialty coffee, attracted by the paid differential and better working conditions.
Since then, the farm has been dedicated to producing high-quality specialty coffee, and they continue to make new investments every year to improve their potential. The family's future plans include investing in suspended terraces and training courses in tasting and roasting to further enhance their understanding of the quality they produce.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5