A Legacy Rooted in Brazilian Coffee Heritage
In the year 1820, Joaquim Bernardes da Costa Junqueira acquired a vast expanse of land near Poços de Caldas, in the fertile highlands of Minas Gerais, Brazil. This land would become known as Fazenda Barreiro. While the estate’s origins lie in cattle and agriculture, it wasn’t until the late 1800s that Joaquim’s son, Agostinho, introduced coffee cultivation to the property—laying the foundation for what would become a multi-generational legacy of excellence in Brazilian coffee production.
Today, Fazenda Barreiro is celebrated not only for its rich history and cultural heritage, but also for its diverse agricultural model, which includes a cattle breeding program and a managed eucalyptus forest. These elements contribute to the farm’s economic sustainability and ecological balance.
A Commitment to Sustainability and Innovation
Under the stewardship of Francisco Otávio Lotufo, great-grandson of the original founder, the farm has embraced a forward-thinking approach to environmentally responsible coffee growing. Francisco has prioritised both ecological sustainability and social responsibility, ensuring that the farm’s staff and the surrounding ecosystem are supported and respected.
In recent years, Francisco’s son, Manuel Lotufo, has joined the administration of the farm, bringing with him a fresh perspective and a drive to modernise operations. Together, they form a formidable team—balancing tradition with innovation.
Infrastructure and Modernisation
Fazenda Barreiro has made significant investments in its coffee infrastructure, transforming the estate into a model of efficiency and quality control. Key developments include:
- A new wet mill, designed to optimise and streamline coffee processing
- Renovation of drying patios and construction of new suspended drying beds, using previously underutilised resources
- A roasting and sensory analysis room built on-site, where every batch is tested before processing and sale—ensuring quality and identifying the best use for each lot
- Composting systems that convert farm waste into organic fertiliser, reducing environmental impact and lowering input costs
The farm now boasts:
- State-of-the-art wet milling, pulping, and separation facilities
- Two rotary driers and two vertical driers
- 4,500m² of drying patios
- 700m² of covered, suspended terraces
- Advanced ventilation and processing equipment
- These improvements reflect the Lotufo family’s dedication to quality, sustainability, and continuous improvement.
Coffee Varietals and Processing
Fazenda Barreiro primarily cultivates Yellow Catuaí, a varietal prized for its sweetness, balance, and bright acidity. Grown at an altitude of 1,200 meters above sea level, the coffee benefits from the region’s rolling hills, rich volcanic soil, and ideal climate—all of which contribute to the development of complex and nuanced flavours.
The coffee is naturally processed, a method that enhances the bean’s inherent sweetness and body. During the harvest season (typically May to September), cherries are:
- Picked by hand or machine
- Washed and sorted
- Dried on patios and covered terraces
- Mechanically dried and hulled
- Sorted again using advanced facilities to ensure consistency and quality
