{"id":4896,"date":"2024-02-09T12:59:50","date_gmt":"2024-02-09T12:59:50","guid":{"rendered":"https:\/\/mainlanecoffeeroasters.com\/?page_id=4896"},"modified":"2024-07-29T07:11:13","modified_gmt":"2024-07-29T07:11:13","slug":"francisco-barretto-de","status":"publish","type":"page","link":"https:\/\/mainlanecoffeeroasters.com\/en\/00producers\/francisco-barretto-de\/","title":{"rendered":"Francisco Barretto"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Producers<\/b><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Francisco Barretto<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Brazil \u2022 Providing coffee for our Easy category<\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Discover the aromas<\/h4>

The coffees from Mogiana generally have a specific profile, featuring nutty, chocolatey aromas combined with a dense and creamy body, as well as high sweetness.<\/p>

Francisco's coffee, in particular, has a heavy, creamy mouthfeel and a long-lasting caramel sweetness. Aromas of pecan, toffee, and a light, juicy mandarin acidity make for a very balanced cup.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Location<\/h4>

Sitio Canel\u00e1 is located at 1,400 meters above sea level in the Mogiana region\u2014a landscape characterized by mountains and rolling hills. The climate features warm days and cold nights, which promotes slow and even bean development and often results in a higher sugar content. The distinct rainy season from October to May and the dry season from June to September provide relatively stable and reliable conditions for harvesting and drying, especially for coffees processed mostly as naturals.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

About<\/h4>

The Barretto family has been growing coffee in the Mantiqueira region since the 19th century. Francisco learned the \"coffee craft\" on the family farm, Fazenda Ambiental Fortaleza (FAF). He took over the family business in 1981 and ran it until 2002. Since then, his sister Sylvia and her husband Marcos have been managing FAF, as Francisco decided to take a break from the coffee business. However, in 2021, he and his wife Silvia Ribeiro de Aquino bought another farm in the Mogiana region. They started with 16,000 coffee trees and have already planted an additional 11,000 trees this year.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t