Joia Rara

Joia RaraAbout the Coffee The Barbosa family has been farming in Brazil's Cerrado Mineiro region since the early 1900s, when Danilo Barbosa's great grandfather Elias first planted coffee on the land. The tradition passed through Claudio Barbosa de Paula, then to Danilo's father Jairo, and in 1979 Danilo took over the operation. Today, Danilo's wife Imaculada and sons Vitor Marcelo and Sergio Ricardo all work the farms together. Their total landholding covers

Because the solvent itself comes from local sugar cane

making fresh Colombian coffee available more often than most origins

That approach earned them a Canadian Barista Championship win

which means the final blend holds together at a single roast level without some beans going flat or bitter while others are undercooked

That focus on experimental work is a thread running through most of what 94 Celcius selects and roasts

the right way

The Garzón region specifically is known for its rich soils and good growing conditions for washed and honey-processed coffees

The coffee here comes from a mix of classic varieties: Bourbon

The goal is not to coat the bean in artificial flavoring but to interact with the fermentation itself

why bother

called Les Audacieuses

Both lots are processed washed