Fazenda Sobro De Cima | 🥇Washed + Honey
Vitor Marcelo Queiroz Barbosa, a third-generation coffee producer, has been immersed in the world of coffee since childhood. With his family growing coffee since 1980, Vitor began working on the farm at just 14 years old. His lifelong passion led him to acquire Fazenda Sobro de Cima in 2018—now a standout in the production of specialty coffee.
The farm is not only dedicated to quality but also to community development. It employs many young professionals and women across both production and administrative roles, fostering professional growth and a deep understanding of specialty coffee production.
The coffee undergoes a meticulous process: it is mechanically harvested, washed, and hulled, then dried with its mucilage on a concrete patio until it reaches 18% humidity. It is then stored in high-barrier bags for 18 days before returning to the patio to dry in piles until it reaches the ideal 11.5% humidity.
As part of the DBarbosa Coffee Group, the farm is committed to ethical, socially responsible, and environmentally sustainable practices. Operations follow both national laws and Sustainable Agriculture Network (RAS) standards. Every lot is cupped during the harvest, even while still drying on the patio, to ensure full traceability and to map the quality of each coffee profile.
Since 2018, Vitor has focused entirely on specialty coffee production, and with each passing year, the pursuit of excellence continues to grow stronger.
