History of the Farm
Fazenda Santa Bárbara was acquired by Lindolfo in 1972 and he began planting coffee in 1978. He was one of the first coffee growers in the Santa Bárbara community and began producing coffee together with his family, making it the family’s main source of income until today.

Coffee processing system
Only fully ripe fruits were picked. They were taken directly to the huller and after pulping, the coffee was spread on an uncovered patio for the water to run off. Then it was transferred to a greenhouse where the drying process was completed. Following this process, the dried beans were processed and stored in a warehouse.

Concern about quality
To ensure the quality of the coffee, the patios used to dry it were cleaned beforehand. The beans were spread carefully to avoid fermentation and provide uniform drying. In the warehouse, the bags were placed on a floor lined with and surrounded by plastic canvas to avoid all contact with humidity or factors that might alter the properties of the coffee.

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Farm Information
  • Farm Name
    Sitio Santa Barbara
  • Farmer
    Lindolfo Martins De Assunção
  • Altitude
  • Farm Size
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
    Pulped Natural
  • Variety
    Red Catuaí
  • Overall
    Banana, Bittersweet Chocolate, Consistency, Good balance, Nutty
  • Aroma / Flavor
    Black Tea, Jasmine, Orange, Caramel, Cherry, Dark Chocolate, Florall, Hint of jasmin, Lemongrass, Raspberry, Vanilla, Watery
  • Acidity
    Malic Acid, Citric Acid, Lively

Piatã - BA, Chapada Diamantina, Brazil