Brazil Tres Barras Estate Coffee

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Brazil Tres Barras Estate Coffee

Brazil Tres Barras Estate Coffee One Roast

This year, somehow we have used more Brazilian coffees than last, and our good friends at Sitio Maranhao, Vargem Grande, and Jacaranda are currently in the midst of harvest. We have a new exciting plan for 2022 and 2023, which I will share soon.

We were really lucky to find Tres Barras (Three Bars), not just because they are relatively small scale and high quality(!) but they also had coffee in parchment that we could buy! The coffee has held up so well, it is every bit good enough to take home and drink as a delicious filter.

If I had to sum this coffee up simply: It starts off tasting like a great Brazil and ends up tasting like a classic washed Guatemalan.


Tres Barras Estate Coffee

Farmer: Patricia Mendonca
Varieties: Obata, Catuai, and bourbon.
Location: Sao Sebastiao De Grama, Mogiana
Process: Natural
Farm size: 59 Hectares; 40 of which are grown as coffee.
Harvesting: Manual

Roast: Light-Medium Filter.

Cup Profile:🥣

Aromatics: Dark, salty chocolate with a promise of fruit  | Body: Light-Med | Acidity: Patience grasshopper…. |

On opening, as a hot coffee on a hot day (35+ degrees) instantly, you know there is so much to come from this than just chocolate. Starting off with brown sugars and dark chocolate, subtly, degree, by degree a white fruit sugary sweetness emerges, paired with a citric finish. On cooling, this is more sweet white wine, than a typical Brazilian coffee offering. The chocolate faded into the background.  As soon as I can stop myself drinking Suke Quto, this should be a dream cool.

Filter Recipe: I would start at 65g per liter for cafetiere, V60, and Aeropress, which can be juicier with less coffee. Just unbeatable in cafetiere.


93C, 17g into 33g for milk-based drinks worked brilliantly!

9oz Milk based-drinks were a little shy, with lots of lactic sugars and some dark chocolate, however, this is not important if you like a top flat white or espresso. The flat white was juicy and bright like the cooling filter, with the balance of dark chocolate. Getting this perfect will all be about milk temperature…yet another thing I want to question you about!

The espresso. 93C, 17g into 45-50g in 28-35 seconds. If your shots are not in the zone, taste them. You might like them…seriously. These numbers are guides to where our coffees work for me. Salty, dark chocolate, white winey acidity. So delicious….but fr some a little bright, as this is a filter roast.

Farm Stuff

Sao Sebastiao De Grama is famous for producing specialty coffee. Patricia and her husband Luiz bought Tres Barras in 2017 as a standard “coffee farm”. Patrícia made a big career shift and bought the farm to produce high-quality specialty coffees and live closer to nature. Their goal is to explore the exceptional flavors that their coffees can
bloom, based on responsible and careful production.

For the record (you can laugh at me if you like! I have) it turns out that Tres Barras means 3 bars in Spanish. Barra in Portuguese means a geographic formation that happens close to the water, like a small beach. I asked Patrícia about the farm name and she said that her husband Luiz named it this way because his grandfather had a farm named Tres Barras when he was a boy. They sold the first “Tres Barras” many years ago, but when Luiz bought his own piece of land he named it honoring his childhood memory.

Share your brews below, if you like.



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