Sweet milk chocolate, nougat, and caramel evoke dulce de leche, with a hint of almond. Smooth, balanced, and easy-drinking from first sip to finish.
Manuel Lotufo, Mr. Francisco's son, recently joined the administration of the farm, helping to modernize and improve some facilities. One of the improvements in recent years was the construction of the roasting and sensory analysis room on the farm itself, where all the batches produced are tested before processing and selling, certifying the quality and seeking the best purpose for each one. The most recent investment was the complete replacement of the wet mill to process the coffee in a more optimized and efficient way. In addition, the complete renovation of one of the patios was also carried out, as well as the construction of new suspended beds using resources and improvements already existing on the farm, which were not being used. Finally, in recent years the use of compost produced on the farm has also been implemented, which helps with waste management and reduces spending on chemical fertilizers.
Concerned with quality: the farm has a state-of-the-art coffee infrastructure, with wet milling, separation, and pulping facilities, two rotary driers and two vertical driers, 4,500m2 of patios, 700m2 of suspended covered terraces, and the latest equipment to process and ventilate the beans.
For over 30 years, the farm has been supervised by an agronomist and the owner is frequently in contact with industry specialists, on the look-out for new equipment and other innovations.
- Farm/Mill: Fazenda Barreiro
- Producer(s): Francisco Otávio Lotufo and Manuel Otávio Lotufo
- Region: Minas Gerais
- Variety: Yellow Catuaí
- Process: Natural
- Altitude: 960 - 1,420 m.a.s.l.
- ESPRESSO RECIPE
- Dose: 20.5g
Yield: 45g
Time: 25 secs
FILTER RECIPE - Method: V60
Dose: 16g
Water: 250ml
Time: 2:15 mins
To find the method that suits your kit, check out our Brew Guides.
The most recent investment is the complete replacement of the wet mill to process the coffee in a more optimized and efficient way. In addition, the complete renovation of one of the patios was also carried out, as well as the construction of new suspended beds using resources and improvements already existing on the farm, which were not being used. Another practise introduced is the use of compost produced on the farm helping with waste management and reduces spending on fertilisers.
Concerned with quality: the farm has a state-of-the-art coffee infrastructure, with wet milling, separation, and pulping facilities, two rotary driers and two vertical driers, 4,500m2 of patios, 700m2 of suspended covered terraces, and the latest equipment to process and ventilate the beans.