Fazenda Barriero Yellow Bourbon

Francisco Otávio Lotufo, a third-generation coffee farmer, and his family are the founders of Fazenda Barriero, a farm situated at 1150m in the fertile lands and mild climate of the São Domingos Mountain Range.

Once fully ripe, coffee cherries are hand-picked, washed, sorted, and dried on patios for 5-7 days with frequent turning. They’re then transferred to mechanical dryers where they are dried at 28ºC for 9hrs daily until the beans reach 11% moisture. Finally, the beans are stabilised in bins until ready for export.