Cerrado Sweetness, Built With Care
From the heart of Brazil’s Cerrado Mineiro, Sucuri Farm is a family-run operation balancing meticulous production with serious environmental preservation.
The story
Sucuri Farm is owned and managed by Danilo Barbosa in Minas Gerais’ Cerrado Mineiro region, sitting at around 1,050 MASL. The farm balances production with conservation—approximately 500 hectares for production and 700+ hectares preserved.
The team invests in fermentation techniques and natural yeasts alongside modern equipment, and supports sustainability initiatives including tree planting for erosion prevention and beekeeping for pollination.
Origin details
Country Brazil Region Cerrado Mineiro Producer Sucuri Farm — Danilo Barbosa Altitude 1,050 MASL Varieties Red Catuaí, Yellow Catuaí, Mundo Novo, Paraíso Process options Natural, Pulped Natural, Fully Washed Harvest June–August
Tasting notes
Pick the notes that match your roast + cupping:
Brewing notes
Espresso: sweetness and structure
Milk drinks: balanced and comforting
Filter: cleaner sweetness and clarity
Add to cart for a Brazil built on quality, innovation, and real stewardship
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Coffee details
- Tasting notes
- Dark ChocolateButterscotchPeach
- Roast
- Medium
- Process
- Natural
- Altitude
- 1,100 MASL
- Variety
- Catuai
Brewing guides
Espresso
This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
