La Cabra - Brazil

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Brand La Cabra

Carlúcio Dos Santos Barbosa's farm near Patricinio in the Minas Gerais region of Brazil


Mundo Novo




1200 masl

Roast Profile


La Cabra

Notes of Chocolate, Brown Sugar and Pecan

Coffee Facts

Minimum recommended resting period: Filter 7 days | Espresso 14 days.

Similar to Ariovaldo Bonfim, producer of our previous Brazilian lot, Carlúcio dos Santos was born in another region of Brazil, and came to Cerrado Mineiro for coffee. However, he didn’t have a history in coffee agriculture, and initially came to visit his uncle, and work one coffee harvest. During this time he met his wife, who was from a coffee producing family in Cerrado, and went into business with her brother, initially with a small 3 hectare plot.

During the intervening years, Carlúcio and his brother-in-law have expanded their land to 20 hectares, overcoming challenges such as a lack of equipment or investment. They aim for quality in all that they do, painstakingly separating day lots to find those of the highest quality, paying particular attention to the harvesting schedule and the drying phase. Carlúcio and his wife Kelly have also sought to inspire their son, who hopes to follow in his father’s footsteps and become a coffee producer. This hard work translates into the cup, where we find creamy milk chocolate and brown sugar, alongside dryer pecan notes, in a clean and balanced Brazilian cup.

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade (80+) and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produce 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.