We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Raised in rural regions as his father used to work with both cattle and coffee, Jarbas repurchased the current farm in 1985, when it had not one single coffee tree. Starting from scratch, he began production in 1988, and his first harvest occurred in 1991. He participated in BSCA’s first competition edition and was ranked in the top 20 coffees. On his property, there are varieties such as Catuaí Amarelo, Acaiá, Icatu, Rubi, Catucaí Vermelho and bourbon. With time and as the size of the property increased, Jarbas invested in machinery such as drum dryers, depulpers, milling equipment, washing stations and African raised beds to produce high-quality coffee every season.
• Roast: Medium (espresso coffee)
• Region: Mantiqueira de Minas
• Varietal: Acaiá
• Altitude: 1280 MASL
• Producer: Jarbas Cleto Lopes
• Process Method: Natural
• Profile: Citric acidity, orange peel, mandarin, raisin and caramel