Joia Rara Farm

Grower: Sergio Ricardo Barbosa Region: Cerrado Mineiro Altitude: 1,100 - 1,250 MASL Packaging: 30 Kg specialty paper bag with liner Variety: Red Catuaí, Yellow Catuaí, Mundo Novo, Paraíso Process: Natural, Washed and Pulped Natural Harvest: May- Sept

Fazenda Joia Rara, literally “Rare Jewel”, is one of the flagship farms within the D’Barbosa Coffee portfolio, tanding as a testament to generational commitment and technical evolution in Brazil’s specialty coffee landscape.

Coffee cultivation has been part of the Barbosa family story for over a century, with roots tracing back to great grandfather Elias Barbosa in the early 1900s. Today, the legacy continues through multiple family members working together: patriarch Danilo Barbosa, his sons Victor Marcelo and Sergio Ricardo Barbosa, and extended family, all contributing to operations across the D’Barbosa farms.

Sergio Ricardo Barbosa represents the fourth generation actively engaged in the family’s coffee pursuits. He plays a pivotal role at Joia Rara, overseeing both operational execution and strategic decisions that ensure the farm’s coffees express both terroir and intentional craft.

Joia Rara sits within the Cerrado Mineiro — Brazil’s first protected coffee denomination of origin — where well-defined seasons and plateau elevations (approximately 950 to 1,100 meters) create a climate ideal for specialty coffee production. The farm’s processes are designed to elevate natural expression and complexity. Joia Rara’s lots have drawn attention not only for their quality but also for the family story behind them, with cups frequently described as vibrant and nuanced — from citrus and tropical notes to honey sweetness with a clean finish.

Under Sergio’s stewardship, Joia Rara is more than a farm. It is the embodiment of a family’s four-generation journey, balancing heritage with innovation and taking its place among the standout origins of the Cerrado Mineiro.

Suitable with milk? yes

Espresso brew recipe: dose - 20 g / yield - 31 g / temperature - 92C / time - 28-31 seconds