Vitor

The Vitor microlot is a singular expression of Catuai 144 cultivated by Vitor Marcelo de Queiroz Barbosa, whose family has pioneered specialty coffee excellence in Cerrado Mineiro since the first decade of the 20th century. Vitor's estates rise from the mineral-rich plateaus of Cerrado Mineiro in Carmo do Paranaíba, where altitudes between 950 and 1,100 meters create the well-defined climatic seasons that earned this region Brazil's first Designation of Origin certification in 2013. As a fifth-generation coffee producer following his great-great-grandfather Elias Barbosa, great-grandfather Claudio Barbosa de Paula, grandfather Jairo Barbosa de Paula, and father Danilo Barbosa, Vitor represents the evolution of traditional farming knowledge with cutting-edge fermentation science. His mastery culminated in winning first place at Cup of Excellence Brazil 2021 with 90.50 points, followed by the highest score in the Wet Process category in 2024 with 91.93 points—achievements that positioned him among Brazil's most decorated specialty coffee producers. Operating across multiple farms including Fazenda Cachoeira and Fazenda Sobrado e Bonito de Cima, Vitor focuses on experimental processing methods that push the boundaries of Brazilian coffee. The Barbosa family's DBarbosa Coffee group maintains rigorous sustainability certifications including RAS (Sustainable Agriculture Network), producing coffee in an ethical and socially responsible manner that honors both tradition and innovation. Each lot undergoes meticulous evaluation during harvest, with separation protocols ensuring only the finest cherries enter his natural fermentation program. The natural fermentation process at Vitor's estates follows a carefully controlled protocol designed to amplify the inherent sweetness of Cerrado Mineiro's volcanic soils. Whole cherries are placed in sealed, oxygen-free tanks where natural yeast cultures initiate anaerobic fermentation, creating the signature tropical fruit characteristics that distinguish this coffee. The extended fermentation period—monitored through precise pH measurements—develops complex esters and flavor compounds before cherries are moved to raised beds for sun drying. The combination of Cerrado's dry winter climate and Vitor's expertise in fermentation timing creates the vibrant orange, pineapple, and red fruit notes that challenge conventional expectations of Brazilian coffee. This harvest reveals the sophisticated synergy between the productive Catuai variety, Cerrado Mineiro's protected terroir, and five generations of accumulated knowledge. The cup presents layers of bright orange and tropical pineapple, elevated by sweet red fruit complexity and a lingering aftertaste that speaks to the natural fermentation process. As the coffee cools, deeper caramel and chocolate notes emerge, anchored by the balanced acidity and full body characteristic of Cerrado's mineral-rich soils. The finish carries remarkable sweetness, testament to both the natural process and Vitor's mastery of controlled fermentation. Vitor represents more than exceptional coffee—each bag connects you directly to the Barbosa family's century-long pursuit of excellence, their pioneering approach to natural fermentation, and a Cup of Excellence-winning terroir that exists nowhere else on earth. Available while quantities last.