Description
Cachoeira Farm
Grower: Danilo Barbosa
Region: Cerrado Mineiro
Altitude: 1050 MASL
Varietal: Red Catuaí & Yellow Catuaí
Process: Natural
Coffee Notes
Honey apple strawberry / red berry notes winey and super sweet delicious complex coffee
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Cachoeira Farm in Carmo do Paranaíba embodies the Barbosa family’s passion for coffee. From humble beginnings, Danilo Barbosa and his family transitioned from gas station owners to coffee farmers in 1980, now managing over 2,000 hectares, with 700 preserved for the environment. Reclaiming Danilo’s great-grandfather’s land, the farm won the 2021 Cup of Excellence.Focused on quality and sustainability, Cachoeira leverages terroir, altitude, and climate, alongside tree planting, beekeeping, and innovative fermentation techniques. A skilled team, led by Q-grader Deyvid Leandro, ensures top standards. Exporting to Australia, the farm builds global trust while promoting pure, high-quality coffee and a sustainable future.
Overview of Danilo Barbosa and Cachoeira FarmDanilo Queiroz Barbosa is a fourth- or fifth-generation coffee producer (accounts vary slightly by source) leading the Barbosa family’s operations at Fazenda Cachoeira (often just called Cachoeira Farm) in Brazil’s Cerrado Mineiro region. This UNESCO-recognized area in Minas Gerais state is famed for its consistent climate—marked by defined wet/dry seasons, ample sunlight, and fertile red latosol soils at 900–1,100 meters elevation—yielding balanced, high-volume Arabica coffees.
The farm, acquired by Danilo’s great-grandfather Elias Barbosa in the early 1900s, spans about 490 hectares of cultivation, with over 186 hectares preserved as native forest reserves to protect biodiversity (including jaguars, armadillos, and native birds). Danilo started harvesting in 1979/1980 alongside his father Jairo, founding DBarbosa Coffee in 1980 to focus on specialty grades. Today, he collaborates with his sons Vítor Marcelo and Sérgio Ricardo, wife Imaculada, and extended family, blending tradition with innovation like controlled fermentation. Their ethos emphasizes sustainability, direct trade, and quality, earning them global acclaim—including 1st place in the 2021 Brazilian Cup of Excellence and 3rd in the Cerrado Mineiro Federation competition.Unlike Brazil’s vast commodity operations, Cachoeira is a family-run estate prioritizing hand-sorted, traceable lots. Annual production hovers around boutique-to-mid scale, with exports to roasters in Europe, North America, Australia, and beyond
- History and Family: Passed down from Elias to Claudio (Danilo’s grandfather), Jairo (father), and now Danilo. The pivot to specialty in 2018 involved tech upgrades for processing and quality control, plus courses via cooperatives. Danilo’s first export push was direct trade, skipping middlemen for better pricing and traceability.
- Sustainability and Community: Over 35% of land is reserved for conservation, with reforestation, wastewater treatment, and eco-friendly drying (e.g., parabolic dryers for evenness). The farm supports local jobs and education, reflecting Danilo’s lifelong environmental focus. It’s Rainforest Alliance-aligned in practices.
- Varieties and Processing: Primarily Yellow Catuai (a high-yield hybrid of Mundo Novo and Caturra, rust-resistant) and Red Catuai, with some Yellow Bourbon experiments. Harvest is selective hand-picking (June–September). Methods include:
- Natural: Cherries sun-dried 2–7 days on raised African beds or parabolic dryers, then rested 30 days in wood boxes—enhances sweetness and body.
- Experimental (Controlled Fermentation): Post-harvest rest in shaded sacks, followed by anaerobic stages in bags for funky, layered flavors. Final drying hits 10–12% moisture.
Flavor Profiles and Tasting NotesCachoeira coffees embody Brazil’s nutty, chocolatey core with modern fruit twists from processing. Scores often hit 85+ SCA. Recent lots (2023–2024):
- Natural Yellow Catuai: Milk chocolate, hazelnut, caramel, pecan; full body, low-moderate acidity, creamy finish—like a velvety hazelnut spread. Great for espresso or pour-over.
- Fermented/Paraiso Lots: Strawberry, cane sugar, ripe cherry, blackberry; balanced sweetness with subtle citrus vibrancy and toffee undertones.
- Espresso Blends: Dark chocolate, biscuit, gentle nuttiness—forgiving for milk drinks.
Roasters praise its consistency and versatility, with peaberry sublots adding concentration.Recent Buzz and AvailabilityAs of October 2025, the Barbosas continue shining: Vítor’s 2021 Cup of Excellence entry remains a benchmark, and they’ve expanded fermentation trials for brighter profiles.
