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Creamy milk chocolate and brown sugar flavours are rounded off by the dryness of pecan nuts.
  • Naturally processed Mundo Novo grown in the Cerrado Mineiro region.
  • Carlúcio Dos Santos Barbosa has been growing coffee in the region since 2005.
  • The farm is located near the city of Patricínio in the state of Minas Gerais.
  • Notes: Chocolate, Brown Sugar and Pecan
  • Whole Bean Coffee: 250g (8.8oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:


Brown Sugar


Painstakingly separating day lots

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.

Cerrado Mineiro

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.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

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Producer Carlúcio dos Santos Barbosa
Region Cerrado Mineiro
Altitude 1200 masl
Varietal Mundo Novo
Process Natural
Harvest August 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.





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