berries, cane sugar, milk chocolate, peanut, almond

Since 2018, D'Barbosa Coffee has been dedicated to the production of specialty coffees. After many achievements and awards, they reached a peak by being crowned Brazilian Champions of the Excellence Cup in 2021. However, the history of D'Barbosa goes back much earlier than 2018, with the founding of the family business in 1980 by Danilo Barbosa. Sérgio Ricardo Queirez Barbosa, a descendant of the Barbosa family, currently runs the Patrocinio unit on Fazenda Chapadão. The Barbosa 87 was produced under his direction.

process

The Cereja Descascado process is a Brazilian method where coffee cherries are hulled to remove the pulp right after harvest, before being dried with the mucilage still attached to the beans. This process helps to retain clearer flavors and develop greater sweetness and complexity in the coffee. The beans are then sun-dried to the right moisture level, followed by a final hulling to remove any remaining residue.

profile

In the cup, it is distinguished by vibrant notes of juicy berries, which bring a fruity and tangy touch. The sweetness of the cane sugar blends perfectly with the depth of the milk chocolate, offering a pleasant contrast between sweetness and creaminess. In the background, nuances of peanut and almond add a dimension of subtle richness, enriching the taste experience with a harmonious balance between sweetness and complexity.

image: pollen extracted from a bee colony. (sem), from © science photo library limited