Single origin

Arabica

Fazenda Sucuri

Danilo Barbosa

Fazenda Sucuri comes from renowned Brazilian coffee grower Danilo Barbosa. His farm sits in the Cerrado Mineiro, and this exceptional microlot showcases the innovative processing that has helped place Brazilian specialty coffee on the world stage. Ninety-six hours of anaerobic fermentation is not for the timid. In short, this is a masterclass in controlled fermentation. About Fazenda Sucuri The farm takes its name from the sucuri — the anaconda — a fitting emblem for a coffee with this much quiet power. Fazenda Sucuri lies in the Cerrado Mineiro, Brazil’s first Denomination of Origin coffee region, where dry winters create ideal drying conditions. For this lot, Danilo grew Yellow Catuai, a cultivar loved for its sweetness. Then came the bold part: a full 96 hours of anaerobic fermentation. The ripe cherries rest in sealed, oxygen-free tanks, where the extended fermentation develops complex fruit sugars and aromatics. Afterward, the cherries dry whole in the sun. As a result, the cup turns vibrant and fruit-forward while staying balanced and clean. What’s in the Cup Brown sugar sweetness leads the way. Next, warming brown spices add depth. Finally, a juicy pineapple note brings tropical brightness to the finish. Consequently, this coffee shines as a pour-over, where the fruit and spice unfold layer by layer. It also makes a striking espresso — sweet, spiced, and just a little wild. For filter brewing, start with a 1:16 ratio and adjust to taste.