Altitude: 1100 masi
Varieties: Yellow Catuai
Process: Natural Fermented
Maple Syrup, Golden Raisin, Orange
DBarbosa – Who We Are
We are a family of coffee producers. But we are not only a group of relatives working on the coffee production, but we are also a father, mother, sons, and in-laws all committed, working faithfully so that our coffees are special and in a way that we honor our ancestors, for they began this culture in our family in 1930.
When we say, family, we don’t limit it only to our blood and matrimonial ties, we include every single one of our contributors, we work on an environment of respect and friendship, cooperation and growth, we support each other in a way that every footstep is steady, every step is sustained by a group of people that don’t compete but give every day a bit of themselves to others, this is one of the reasons why today we have friends that have been working with us for over 20 and 30 years.
These employees work and bring with them their families that always sum up in our family, DBarbosa Coffee.
Myself, Danilo Barbosa jointly with my sons, V tor Marcelo and S rgio Ricardo are the fourth and fifth generations of the family tradition on coffee production. It all began with my great- grandparent, Elias Barbosa, back then the coffee was produced for our family consumption and everyone worked on the fields, from the elders to the youngsters. The entire family always had direct contact with the farms. And so on through my grandparent Cl udio Barbosa and my wistful father, Jairo Barbosa.
It was my father Jairo who developed and was responsible to remodel the coffee production into a family business, not because he wanted to be only a coffee seller, but so that people could experience the same sensations that he did. Sitting around a table to enjoy a quality beverage, produced with love and that approaches people.
My sons and I believe in a revolution that a beverage produced with dedication can make on the lives of the people who would consume it. For us, coffee goes beyond caffeine to get energy and a drink that warms up. Our efforts and hard work can have a direct impact on the final cup.
Therefore, through this passion and love for the production we are able to spread this idea, that the coffee changes directly the life of all people involved, creating jobs from the plantation of the seeds, till the final cup. And we didn't stop there: Deliver love on the cup and generating jobs was not enough; we wanted more,so a question emerged: How can we help our community through coffee? How can we make our part?
This is the dream and DBarbosa’s philosophy, the exceptional coffee quality and the quality of the lives that can be reached.
Talking about quality, the coffees are produced in a meticulous way. There are decades of studies, ups, and downs, experiments and dedication. Jointly with technology and tradition walking together, We are working hard to produce the best coffees in our region.
It is not a simple task, but when you have passion and experience, everything becomes easier.
Firstly when we say quality, we are talking about a generality of factors that has to be taken into consideration. Let’s talk about the region: A certain varietal cannot be produced anywhere. Here enters the experience of years allied to new techniques.
We are located in Minas Gerais, inside Cerrado Region–the first coffee origin denomination in Brazil, characterized by its altitude and climate. In this region the set of soil, topography, and climate are excellent for coffee production, for the seasons are well defined and our farms are on a medium altitude of 1100 meters.
With this factor positively helping us, we executed researches on the varietals. There are over a hundred species of coffee varietals, but, which ones adapt better to our environment? Before starting the plantation of the nursery it is extremely important to choose the right varietals.
As a result of our crop experience the varietals Red and Yellow Catua and Icatu , Mundo Novo, Acau and Caturra developed in an exceptional way in our region. These are the varietals that we produce and achieve great results. Plague resistant, uniform maturation and the plants respond well to the treatments and the environment.
After the development of the baby trees, we reach the first blossom, and crop management is really important. Treat the fields properly and watch closely its progress to avoid any unwanted results.
The next step is the coffee processing; once again the union of technology and tradition go into motion. A series of experiments were made on the crops when it comes to processing. We work with natural and pulped natural processes. At present, we are running tests and experiments on Honey, which is an innovation adopted by us on this harvest.
Within the concept of our family, also the environment needs to receive the same respect that we have towards each other. It wouldn’t be fair to receive from nature all the resources needed to produce specialty coffees and not to hand back the due care.
Our entire team is highly informed about the impacts of production on the environment, and it was implanted a consciousness that we have to do what it takes to diminish it. The environment is one of us, a huge part of our team. Our coffees are produced in a responsible way, both socially and environmentally. In face of our concerns, and always striving to improve our performance, we were certified by Rain Forest Alliance.
Also, for us, DBarbosa team, to strengthen ties is primordial, this the way that enables us to help each other and try to change the small part that we can, this is why we export directly. Danilo is registered as a producer exporter on Cachoeira farm. Cachoeira means waterfall, and it is at 1100 meters of altitude and has 95 hectares of coffee plantations. DBarbosa is the exporting brand and the name is formed by the
first letter of the producer’s name and the family surname. DBarbosa is trading on a clear and responsible way.
For us this is very important, beyond conquer customers, we want to create sincere friendship ties, where we can exchange experiences, have a fast and open communication, find space to help one another, and always find pleasure to connect. Together we can do what we love in a simple and effective way.
As a result, there is nothing better to welcome our friends in our farms, introduce them to all of our collaborators to encourage improvement and development, and showcase what we do and how we produce such special coffees.