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Brazilian Barra Estate - NEW

Aroma & Tasting Notes

Through an Espresso Machine

Brewed in this way, the aroma is intense Orange with hints of Almonds. On tasting, superb Orange notes on the front of the palate, with a strong Milk Chocolate and Almond body. It has a lingering Praline finish!

A superb sweet mouth-watering espresso, great for those who would normally add sugar! Makes a beautiful Espresso or Cappuccino, best served with breakfast or after dinner.

Through a Filter Machine or Cafetiere

Brewed this way, the aroma is intense Orange with hints of Almonds. On tasting, Orange up front with notes of Almond and Milk Chocolate through the body, and has a lingering sweet Praline aftertaste.

An indulgent complex sweet coffee, well balanced and moreish! Great served in the morning with toast or croissants.

 

More about where this coffee comes from….

Located in the in the unique volcanic area of Poços de Caldas, Barra Estate is perfectly situated in this mountainous region, with altitudes ranging from 950 – 1300m above sea level. The farm sits on the periphery of the volcanic caldera (old crater) which has a diameter of 31km, and has soils and climate suited for producing speciality coffee with distinct profiles.

The Barra Estate farm has been in the family since 1966 when José Edivaldo Gonçalves' father decided to start growing coffee. Now the farm is run by José and his three sons - Tiago, Felipe and André. The farmland spans 190 hectares, of which 120 are used to grow coffee. Each harvest, the farm produces around 800 bags of specialty coffee, and employs 250 seasonal workers to hand pick coffee, as the steep terrain of the farm is not accessible by machines.

During harvest season the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then pulped to remove the mucilage covering the bean, before being laid out on patios and turned regularly until the coffee is dried down to 11% moisture. The process lasts usually between 10 – 14 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise, before being hulled and bagged ready for shipment.

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