Danilo Barbosa · Espresso

We’re excited to welcome coffee from Danilo Barbosa back to Padre for a second harvest. Grown at Sucuri Farm in Brazil’s Cerrado Mineiro region, this Aerobic Natural lot is rich, bold and full of depth. Dark chocolate and ripe plum create a generous foundation, blueberry brings a brighter fruit lift, and raisin carries through a long, concentrated finish. Structured yet fruit-forward, it’s a beautifully versatile coffee across espresso, milk and filter.

Sucuri Farm forms part of the D’Barbosa Group, a family coffee operation built through more than four decades of reinvestment. Danilo’s 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 Barbosa family oversees more than 2,000 hectares across the Cerrado Mineiro region.

At Sucuri Farm, 500 hectares are dedicated to coffee production while more than 700 hectares are preserved as native vegetation. The farm also supports soil and microclimate health through tree planting for erosion control and on-site beekeeping for pollination. Working alongside Danilo is Head of Quality Deyvid Leandro, who oversees fermentation protocols, quality control and the farm’s export program.

This disciplined approach has earned the family consistent recognition across Brazilian coffee competitions, including the 2021 Brazil Cup of Excellence Championship. Sucuri Farm has also invested in digital fermentation tanks that monitor sugar content and temperature in real time, allowing the team to manage experimental processes with greater control and consistency.

This lot is made entirely from Topazio, a compact, high-yielding variety developed by the Agronomic Institute of Campinas in the 1960s. For the Aerobic Natural process, ripe cherries are stacked in deep piles to concentrate heat and moisture while maintaining oxygen exposure. The piles are monitored, turned and shifted throughout fermentation before the cherries are moved to raised beds to complete drying in the open air.

The cup opens with dark chocolate and ripe plum, with blueberry adding a brighter, lightly tart edge through the mid-palate. Raisin brings concentrated sweetness to the finish. As espresso, dark chocolate, plum and raisin lead with a rich body and long, sticky finish. Blueberry becomes more pronounced with milk, while filter brewing brings fresh plum and blueberry forward before the deeper chocolate and raisin notes settle underneath.

Aerobic Natural process - Topazio varietal grown at Sucuri Farm in Cerrado Mineiro at 1250 MASL.