TheBarn Brazil FAZENDA DA MATA, Natural - Espresso 250g
coffee beans

TheBarn Brazil FAZENDA DA MATA, Natural - Espresso 250g

Regular price 5.800 KD 0.000 KD Unit price per

Chocolate. Macadamia. Silky.

Origin: São Paulo, Brazil
Roast: Espresso
Producer: Adonis Cerri
Altitude: 1200 - 1400 Meters
Varietal: Obatá
Process: Natural

Adonis Cerri is one of the most experienced and energetic farmers we work with: constantly scaling the steep slopes of his ‘Forest Farm’ and always excited to try something new. This season, we have selected an Obatá lot with the luxurious sweetness that we love in coffee from Fazenda Da Mata.

The Cup

The deeply flavoured profile leads with the sweetness of chocolate and macadamia: a bold espresso and the perfect base for your favourite milk drink. Vibrancy and balance comes through in notes of ripe stone fruit and dried apricot. Full and creamy on the palate, the body is smooth and the finish is long, with the richness of praline rounding off a beautiful cup.

About The Farm

Set over 50 hectares, Fazenda Da Mata covers an entire mountain side. Driving up and down the steep inclines in his 1980 jeep, Adonis enthusiastically goes about the work of tending to his land and checking the development of each lot. At 75, every cup of Fazenda Da Mata draws on his wealth of experience.

Fazenda Da Mata is a vertical farm that climbs from 900 metres to just under 1400 metres at its peak. On the Mantiqueira Mountain range in Brazil, the farm benefits from Volcanic soil that is rich with nutrients. In Portuguese ‘Da Mata’ means ‘of the forest’ and reflects the large area of forest Adonis preserves across his farm.

Visiting the farm with Adonis and driving up and down in his jeep, you can feel the change in temperature as the altitude increases. Over his many years of farming, Adonis has invested in terracing his fields making farm-work in part mechanizable and more efficient.

With dense forest and steep slopes, the farm benefits from a distinct microclimate. The unusually cool evenings allow for prolonged maturation of the coffee cherries, increasing the density of organic material and helping to produce a sweeter cup that is perfectly suited to natural processing.

The Process

Our lot was carefully handpicked, sorted, then naturally processed. The ripe cherries are dried with the skin and fruit intact, imparting flavour and texture to the profile of the coffee. When the desired moisture content has been reached, the outer fruit is removed mechanically.

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