Fazenda Barreiro in Brazil specializes in organic coffee and produces some of the best coffee in the world. “The secret of our harvest is to pick the coffee at its peak of ripeness,” says João Paulo Capobianco, co-owner of Fazenda Barreiro. Wolf Coffee in Serrote and Fazenda Barreiro. Production manager Caique De Mello Domingues explains that producers are selective with their harvest, going from plant to plant selecting only the ripe beans. The green beans are separated from the “floaters,” meaning the beans that have begun to dry naturally on the plant and are more advanced in the drying process. When the green beans are not removed from the harvest and are dried and processed with the others, the quality of the coffee is reduced.
After harvesting, the ripe and floating beans are washed and separated from each other before being sent to be dried. “The real secret of all coffee is how it is dried,” says Capobianco. Fazenda Barreiro uses a unique natural fermentation process to dry its coffee. The fermentation, carried out primarily by the yeasts already present in the coffee beans, releases flavors from the coffee that a normal drying process would not. Fazenda Barreiro’s process is meticulous. The temperature of the fermented coffee is monitored every 15 minutes and adjusted as needed.
Once the coffee beans are dried, they go through a machine that removes the husks, which are then used as fertilizer to help produce new beans. The hulled beans are sorted by density and grain, and a sample of each type of coffee is sent to be analyzed and graded by a master roaster. While most coffee sold on the market receives a score of around 70 points, Fazenda Barreiro’s coffee typically receives at least 84.
Look at the last episode of Sellers to learn how Fazenda Barreiro harvests, sorts, processes and roasts some of the world’s finest coffees.
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