Sucuri Farm belongs to the D'Barbosa Group, a family business begun in 1980 when Danilo and his father hand-planted their first trees after his parents saved up from work at a petrol station.
The farm now balances 500 hectares of coffee with more than 700 hectares of preserved native vegetation, plus erosion-control planting and on-site beekeeping, while Head of Quality Deyvid Leandro manages fermentation and export. For this Aerobic Natural lot, ripe Topazio cherries are piled deep to build heat and moisture with oxygen still circulating, turned regularly, then finished on raised beds. The result is rich and structured: dark chocolate and plum up front, a tart blueberry lift and a long raisin-sweet finish.
Discover
More like this — across our roasters
In-stock coffees from other roasters with similar flavours, process or origin.
Keep exploring
