REGION: Carmo do Paranaíba, Minas Gerais
PRODUCER: Danilo Barbosa
PROCESS: Fermented Natural
VARIETY: Yellow Catuai
ELEVATION: 1,100M
TASTING NOTES: Chocolate, dark cherry, PB&J
The Barbosa family has been steeped in coffee production tradition since the early 20th century. This legacy, initiated by Elias Barbosa, has been passed down through four generations, culminating in the current leadership of Mr. Barbosa and his sons, Vítor Marcelo and Sergio Ricardo. Their family business truly embodies its name, with multiple family members collaborating closely.
Their headquarters in Carmo do Paranaíba, Minas Gerais, serves as an extension of their home. Here, the ten-member team shares a common vision, fostering an environment of mutual support, continuous learning, and collective growth.
The Cerrado Region provides ideal conditions for specialty coffee cultivation. The dry season's low humidity and cooler temperatures particularly enhance coffee quality. The region's well-defined seasons, coupled with its unique soil composition and topography, create an optimal environment for coffee production. When combined with the Barbosa family’s experienced crop management practices, these factors enable them to consistently deliver premium quality coffee.
This coffee undergoes a meticulous processing procedure. After harvesting, the cherries are sorted to remove stems and leaves. They are then placed on covered patios for 96 hours, undergoing aerobic fermentation (also known as natural fermentation). Following the fermentation phase, the coffee is sun-dried on patios to prepare it for dry milling.
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roasted with care
Here at Tinker Coffee, we never operate on autopilot in pursuit of a shortcut. Great coffee requires not only precise timing, but real-time human perception and the careful application of heat. There’s no secret formula or little-known trick. Just thoughtfully sourced beans, roasted with care. That’s how we produce a remarkably delicious and evocative coffee experience in every batch. Pretty simple, really.
