Brazil Barreiro coffee beans roasted in Hull by The Blending Room coffee roasters

Brazil Barreiro

Plum, Cherry & Dark Chocolate

250g — £7.25

Please select a grind


  • SCA Score 84
  • Producer Francisco Otávio Lotufo
  • Altitude 1150
  • Process Natural
  • Varietal Yellow Bourbon
  • Location Pocos de Caldas, Minas Gerais

Roaster's Notes

This is yet another example of great quality coffee from Brazil. I've roasted the coffee with all methods of brewing in mind, so this will be suitable for espresso and filtered brewing alike. Expect to find a great balance between plum like sweetness and dark chocolate finish. Enjoy.


Fazenda Barreiro was founded in 1820 by Joaquim Bernardesda Costa Junqueira, who acquired then-uncultivated land around the spa town of Poçosde Caldas in the southern region of Minas Gerais.

His son, Col. Agostinho José da Costa Junqueira, planted the first coffee fields towards the end of the 19th century, at an average altitude of 1150m in the fertile lands and mild climate of the São Domingos Mountain Range. Over the past 30 years, his great-grandson, Francisco Otávio Lotufo and family have sought to combine the family’s coffee growing traditions with a commitment to farming in an environmentally and socially responsible way. Francisco is dedicated to preserving the farm’s woods, water sources, native birds and animals, as well as supporting the 30 families of employees that live on the farm.

In the harvest when the cherries are ripe, the coffee is picked either manually or with a mechanical hand-picker (with a protective cloth to cover the ground beneath the trees). The beans are transported on the same day that they are picked to the wet milling facilities to be washed and sorted. The pulped cherries then spend three days on a concrete drying patio, where they are turned more than 15 times a day. At the end of the third day, the coffee is transferred to suspended covered terraces, where slow drying and constant turning takes place for a further three days. On the seventh day of the drying process, the coffee is transferred to therotary driers at an average temperature of 28ºC for nine hours a day until the moisture content in the bean reaches approximately 11%. The beans are then placed in storage bins until they are ready to be sent to the accredited warehouse to be milled and packaged.

The farm has a state-of-the-art coffee infrastructure, with wet milling, separation and pulping facilities, two rotary driers and two vertical driers with gas warmers, 4,500m2 of terraces in brick and concrete, 700m2 of suspended covered terraces, 10 steel silos with wooden subdivisions for up to 400,000 liters of coffee 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 lookout for new equipment and other innovations.

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