Casa Almeida Barreto Carbonic

Gabriel Barreto from the Araucária farm in Minas Gerais applies winemaking methods to coffee – and the results are impressive. This Yellow Catucai lot underwent anaerobic fermentation in stainless steel tanks, which the family also uses for wine production. The whole coffee cherries fermented in a carbon dioxide-rich environment, creating a distinctive fruity profile with hints of banana and cherry. The flavor is an explosion of tropical fruit combined with a delicate acidity and sweet aftertaste. Baret coffee is grown at an altitude of 1250-1300 meters, where winemaking experience is combined with coffee-making precision.

The carbonic maceration process works similarly to wine production—the cherries ferment in a closed environment without oxygen, which leads to the development of unique aromatic compounds. Frukt Coffee has been working with the Casa Almeida Barreto farm since their first export and exclusively purchases all Brazilian coffee from them. This family business not only produces and processes coffee, but also exports it and handles logistics for the European market. Gabriel and his team at the Araucária farm have proven that even in a relatively short period of time, coffee can be grown to the highest quality.