This coffee is a great example of a sweet, nutty Brazilian coffee – great balance and an all-day, everyday espresso. We taste salted butter, chocolate chip cookies & clotted cream. We recommend a brew ratio of 1:2 for espresso. As a milky number bringing out that clotted cream goodness.

Brazil has a long history of coffee production. As the largest producer in the world, they normally focus on huge commercial production. But in the region of Divinolandia things are done a little differently; small scale, family producers focus on quality over yield. A few producers from Divinolandia have led the way in producing consistently excellent coffee, inspiring other producers in the region and convincing them of the potential. We’re pretty stoked that the producer of this coffee is one of them.

Natural coffees are a bit of a specialty around the region. The terrain can be challenging so there’s no mechanised picking; instead areas of the farm are picked clean by hand, then pruned as the unripe cherries are separated and the rest are dried in the sun.

Unusually the coffee is dried on tarpaulins. This traditional practice is rarely seen in the area as most producers have invested in patios to dry their coffees, but something that is clearly still working for the family here at Tres Barras coffee farm.

Sitio Tres Barras Espresso

One simple mission. Make Coffee Better. Better for farmers, better for roasters, better for baristas, better for drinkers. We travel the world sourcing the best coffee. It’s an unending endeavour and one we love.

Sitio Tres Barras Espresso

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Sitio Tres Barras Espresso