• Vizinhos | Brazil
  • Vizinhos | Brazil

Vizinhos | Brazil

Country of Origin: Brasilien
Farm: Casa Almeida Barreto
Cultivar: Yellow Catucaí
Processing: Natural
Altitude: 1250 - 1300 m a.s.l.
Roast: Light
Taste Notes: Chocolate Fudge, Dried Fig, Hojicha

Regular price 12,50 €
Unit price 62,50 € per kg
Tax included.
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Country of Origin: Brazil - Minas Gerais
Farm: Casa Almeida Barreto Neighborhood Project
Cultivar: Yellow Catucaí
Process: Natural
Altitude: 1250 - 1300 Masl.
Tasting Notes: Chocolate Fudge, Dried Fig, Hojicha
Roast: Light



This year, Casa Almeida Barreto has taken a new step in its development and is now working closely with selected neighboring farms that also want to focus their production on high-quality Specialty Coffee. These farmers have excellent growing areas and produce outstanding coffee. In the past, however, their harvest was often processed in large collective lots or treated with less meticulous preparation methods, which meant that the full quality potential of their coffees was not always realized.

The participating producers are long-standing partners and friends of Casa Almeida Barreto. In their daily agricultural work, they support each other – whether by sharing machinery, helping with field work, or exchanging knowledge about soils, fertilization, diseases, and sustainable cultivation methods. These are exceptionally committed farmers whose coffee deserves more than to disappear into anonymous commodity blends.

The lots from these partner farms are significantly larger than those from Casa Almeida Barreto, as it is not yet economically or logistically feasible for the producers to subdivide each parcel so finely. Nevertheless, these are single-origin and single-variety coffees grown at altitudes of at least 1,100 meters.


Casa Almeida Barreto is convinced that sustainable changes are only possible through a strong community of producers with common goals. This collaboration aims to further develop the quality of the region and establish its origin long-term among the world's significant coffee origins.

Patience pays off. Let the beans degas for 3–4 weeks before preparation.

Freshly roasted coffee releases a significant amount of CO₂ in the first few days. This gas can displace water during the brewing process and negatively affect the taste. Typical effects include:

  • Sharp or excessively sour notes
  • Gassy or hollow taste
  • Inconsistent quality from cup to cup

By letting the beans rest – also known as "degassing" – the CO₂ can gradually escape. This stabilizes the aromas and allows the coffee to develop its full, balanced flavor profile.