Brazil, Danilo Barbosa - Single Origin Filter

This lot marks Padre’s second purchase from producer Danilo Barbosa, continuing the relationship for a second harvest cycle. Danilo’s family has spent more than four decades building its coffee operation from the ground up. His parents, Jairo Barbosa de Paula and his wife, worked as petrol station attendants before saving enough to enter agriculture. In 1980, Danilo and his father planted their first coffee trees by hand on a small plot. Today, the D’Barbosa Group oversees more than 2,000 hectares across the Cerrado Mineiro region. 

Sucuri Farm dedicates 500 hectares to coffee production while preserving more than 700 hectares of native vegetation. The farm also uses tree planting to manage erosion and on-site beekeeping to support pollination. These practices help maintain healthy soils and local microclimates, supporting more even ripening and reducing disease pressure across the farm. 

Working alongside Danilo is Head of Quality Deyvid Leandro, who oversees fermentation protocols, quality control and the farm’s growing export program. The family won Brazil’s Cup of Excellence Championship in 2021 and has recorded consistent placings across Expocaccer, Carpec, CAPECA, Cerrado Mineiro and Aroma competitions. The farm has also invested in digital fermentation tanks that monitor sugar content and temperature in real time, helping the team manage experimental processes with greater precision and consistency. 

This lot is made entirely from Topazio, a compact, high-yielding variety developed by the Agronomic Institute of Campinas in the 1960s. The variety has a long productive lifecycle and produces distinctively uniform yellow cherries when ripe. 

For the Aerobic Natural process, the harvested cherries are stacked in deep piles rather than being spread immediately across raised beds. This concentrates heat and moisture while allowing oxygen to remain part of the fermentation environment. The team closely monitors temperature and regularly turns and shifts the piles to manage oxygen exposure, prevent overheating and avoid undesirable flavours. Once fermentation is complete, the cherries are transferred to raised beds to finish drying in the open air. 

In the cup, dark chocolate and ripe plum create a rich foundation, with blueberry bringing a brighter, lightly tart edge through the mid-palate. Raisin carries into a long, concentrated finish. As espresso, dark chocolate, plum and raisin lead with a rich body and sticky finish. Blueberry becomes more pronounced with milk, while filter brewing brings fresh plum and blueberry forward before dark chocolate and raisin settle underneath. Across every format, the result is rich, bold and full of depth.