Brazil Jose Edivaldo
Natural
Vanilla, nougat, almond, honey
Roasted for espresso
The journey of Sítio Barra began with Mr. José's father, who worked tirelessly to establish the family farm. Despite his early passing, Mr. José and his brothers expanded the farm, and today, with his sons, he manages a 176-hectare coffee farm with plans to grow further. The farm employs a meticulous processing method: harvested coffee is washed to remove impurities, sun-dried for about 5 days on cement patios, turned 8-10 times daily, and completed in mechanical dryers. Pulped Natural lots undergo a similar process but with 5 turns per day and initial thin layers for uniform drying. In 2011, the family pivoted to specialty coffee, driven by impressive results and better conditions. Continuous investment in quality improvement, including suspended terraces and tasting and roasting courses, underscores their dedication to high-quality specialty coffee.
Natural
Vanilla, nougat, almond, honey
Roasted for espresso
The journey of Sítio Barra began with Mr. José's father, who worked tirelessly to establish the family farm. Despite his early passing, Mr. José and his brothers expanded the farm, and today, with his sons, he manages a 176-hectare coffee farm with plans to grow further. The farm employs a meticulous processing method: harvested coffee is washed to remove impurities, sun-dried for about 5 days on cement patios, turned 8-10 times daily, and completed in mechanical dryers. Pulped Natural lots undergo a similar process but with 5 turns per day and initial thin layers for uniform drying. In 2011, the family pivoted to specialty coffee, driven by impressive results and better conditions. Continuous investment in quality improvement, including suspended terraces and tasting and roasting courses, underscores their dedication to high-quality specialty coffee.
Natural
Vanilla, nougat, almond, honey
Roasted for espresso
The journey of Sítio Barra began with Mr. José's father, who worked tirelessly to establish the family farm. Despite his early passing, Mr. José and his brothers expanded the farm, and today, with his sons, he manages a 176-hectare coffee farm with plans to grow further. The farm employs a meticulous processing method: harvested coffee is washed to remove impurities, sun-dried for about 5 days on cement patios, turned 8-10 times daily, and completed in mechanical dryers. Pulped Natural lots undergo a similar process but with 5 turns per day and initial thin layers for uniform drying. In 2011, the family pivoted to specialty coffee, driven by impressive results and better conditions. Continuous investment in quality improvement, including suspended terraces and tasting and roasting courses, underscores their dedication to high-quality specialty coffee.
Why Choose Whole Bean?
We highly recommend enjoying Ffocee's specialty coffee in its whole bean form for the freshest experience possible. Grinding your beans just before brewing ensures that you capture the full depth of flavor and aroma in every cup.