Zoom Tres Barras
Zoom Tres Barras
Zoom Tres Barras
Zoom Tres Barras
Zoom Tres Barras
Zoom Tres Barras

Tres Barras

$14.00

 

Carmo, Minas, Brazil

Tres Barras is an incredible farm and a consistent award winner in COE and other Brazilian competitions. Jose Wagner, the patriarch of the family, was a founding member of the Cocarive with his son Ralph now the acting vice president.

They have been a great partner in sharing information on advanced coffee practices to other small producers in other countries. 

In our partnership with Tres Barras, we found a clever solution to fund some of Jose and Ralph's (R&D) into some new processing methods.

Yellow Bourbon & Yellow Catuai, Hybrid Process, Patio Dried

It is important for coffee farmers to understand multiple processing methods in the event weather changes, and creates poor conditions for any one type. 

As Ralph tests, and perfects some of these new methods, we choose to blend these lots together. By blending the two lots of pulp natural and full natural together, we were able to financially support their innovations while providing you with a seriously unique coffee!

Chocolate, Graham Cracker, Toasted Marshmallow 

Very low acidity paired with more dry chocolaty and nutty notes makes for a very rich, and smooth coffee. Great velvety texture, and good choice for any cooking for cocktail recipes. 

Farm Story

Carmo, Minas, Brazil

Tres Barras is an incredible farm and a consistent award winner in COE and other Brazilian competitions. Jose Wagner, the patriarch of the family, was a founding member of the Cocarive with his son Ralph now the acting vice president.

They have been a great partner in sharing information on advanced coffee practices to other small producers in other countries. 

In our partnership with Tres Barras, we found a clever solution to fund some of Jose and Ralph's (R&D) into some new processing methods.

Coffee Info

Yellow Bourbon & Yellow Catuai, Hybrid Process, Patio Dried

It is important for coffee farmers to understand multiple processing methods in the event weather changes, and creates poor conditions for any one type. 

As Ralph tests, and perfects some of these new methods, we choose to blend these lots together. By blending the two lots of pulp natural and full natural together, we were able to financially support their innovations while providing you with a seriously unique coffee!

Roasting & Tasting Notes

Chocolate, Graham Cracker, Toasted Marshmallow 

Very low acidity paired with more dry chocolaty and nutty notes makes for a very rich, and smooth coffee. Great velvety texture, and good choice for any cooking for cocktail recipes.