Espresso B, Brazil

Espresso B stands for 100% Brazil, no blends, all credits to the producers. Great as espresso and for all your milky drinks.

The Barbosa family has been cultivating coffee on their estate since the early 1900s, ever since Elias Barbosa purchased the farm. Today it is his great-grandson, Danilo Barbosa, who runs it. Fazenda D’barbosa is 3322 hectares large, of which 983 are dedicated to coffee cultivation and more than 1000 to fauna and flora. Through this preservation of nature and wildlife, the D’Barbosa team actively invests in an environmentally sustainable production operation. Where technology is concerned, some aspects of harvest and processing deserve extra attention. All cherries on the Fazenda are picked through mechanical rakes that sense ripe cherries and wriggles them loose through vibration, dropping them into tarps that are spanned between the plants, for hand-picking is near impossible on a 983 ha large site. The cherries are then collected and brought to the on-site processing station where they’re aerobically fermented in big tanks for 48 to 72 hours, depending on several factors such as pH, temperature and variety. Finally the coffee is laid out to dry naturally on patios.

The terrain is located in Cerrado, Minas Gerais, a savanna, where coffee is cultivated between 900 and 1250 masl. The savanna is a tropical, vast grassland with patches of trees and small forests on it, a rainy and a dry season and a warm annual temperature. It is from this distinction between the rainy and dry season that the Cerrado region draws both its great cultivation circumstances and its unique flavours. In the dry season, the trees are forced to grow deeper roots and there they find plenty more nutrients. Brazil is the largest coffee growing country in the world and the Cerrado region is among its most acclaimed terroirs, offering flavours such as ripe red fruit, hazelnut and chocolate and full bodied cups. We have been annual partners of D’Barbosa since 2020 and in the past we’ve occasionally offered some of their highest scoring lots next to our standard, always excellent macrolot. 

We have sourced this coffee through our importing partner Sucafina.

MOK Coffee's Espresso B sources from Fazenda D'Barbosa in Brazil's Cerrado region of Minas Gerais, where the coffee is cultivated at 900–1250 meters above sea level. The washed process typically emphasizes cleaner acidity and origin character, which aligns with MOK's tasting profile of ripe red fruit, hazelnut, and chocolate. This combination suggests a balanced cup with fruit-forward brightness tempered by nutty and cocoa depth—qualities often found in coffees from the Cerrado, Mineiro region. Explore the full sensory landscape using the flavor wheel to identify these notes in your own tasting.