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About Brazil Legender Sitio Barbela Natural

Arrived May 2023, latest crop, in Grainpro bags.

Sitio Barbela is produced by a small group of sharecroppers in Poco Fundo and was sourced for the second time by Legender this year. Sharecroppers are common in the Poco Fundo region but do not traditionally sell their coffee together. Because of this, they are sold in the most convenient way and almost never single lots.

Edivalto Moraes, serving as the representative for his group of 25 sharecroppers, brought the collective coffee to Legender for the first time in 2021. After selling their share, Sitio Barbela was the name given to this lot, after Edivalto's nickname. The impact of selling this lot as part of the Legender quality program was so clear. Edivalto could finally buy a house for his family. He is targeting to purchase his first piece of land later this year. Sharecroppers from other farms are now organizing similarly to follow in their footsteps.

Producer: 25 small sharecroppers
Region: Cachoeirinha
Elevation: 1100 meters
Varietals: Yellow Catuai, Red Catuai
Milling Process: Natural
Drying Process: Patio
Harvest Months: June to September

Producer and project coordinator Edivalto Moraes

Legender, as a coffee buying group, was founded in 2012 focused on offering the best coffees grown in their region. They provide full traceability of all of coffee lots and their partner producers are fully committed to environment friendly practices. The group is focused on building strong and lasting relationships with their grower partners. Legender means legendary in Portuguese, the company's goal for their coffee and the producers they work with.

Cup Characteristics: Aromas of cherry vanilla. Flavors of cherry, brown sugar and walnut. Soft, smooth mouthfeel. Overall, a clean, sweet cup and lively at the start of the new season.

Roasting Notes: Brazilian coffees are somewhat softer and less dense due to their elevation, so heat is absorbed more quickly. We prefer to stop this coffee before the outset of second crack, in order to preserve citrus notes and brightness. To roast it too dark would mean that many of its subtleties would be lost, but be sure to have a first crack plus at least a full minute of development time and possibly first sounds of second crack.