Producer

Adolfo Henrique Vieira Ferreira

BRCerrado, Minas Gerais, Sul de Minas

Coffees in catalog: 7
Currently in stock: 4
Roasters carrying: 3
Avg Cherrybook Index: 67.5

Adolfo Henrique Vieira Ferreira’s lots are carried by 3 different roasters. The same coffee, interpreted by 3 different roasting curves; a comparison nobody else can show you.

Producer overview

Adolfo Henrique Vieira Ferreira produces coffee in Brazil, specifically across the Cerrado, Minas Gerais, and Sul de Minas regions. The farms operate at an altitude of 1200 meters.

The varietal landscape in the catalog includes Yellow Bourbon, Catuai, Yellow Catuai, Mundo Novo, and Acaia.

Process methods represented in the catalog are predominantly natural, along with honey and pulped natural treatments.

The catalog footprint for Adolfo Henrique Vieira Ferreira includes six total coffees with five currently in stock, featured across three different roasters with harvest representation in the index.

Recent catalog examples feature the Passeio and Wemoto Studio lots roasted by Hoppenworth and Ploch using natural Catuai, the Brazil Fazenda Passeio from Temple Coffee Roasters utilizing a natural blend of Yellow Catuai, Mundo Novo, and Acaia, and multiple offerings from Coava Coffee including the Araponga and Fazenda Passeio Yellow Bourbon processed via honey and pulped natural methods.

The work of Adolfo Henrique Vieira Ferreira in the catalog is characterized by a traditional Brazilian varietal selection combined with diverse processing methods spanning natural, honey, and pulped natural styles.

Brazilian producer
Yellow Bourbon specialist
Cerrado and Sul de Minas
natural and honey processes

Distilled from catalog data, COE history, and reviewer coverage.

Producer profile

Varietals

yellow bourbon4 lots
catuai2 lots
yellow catuai1 lot
mundo novo1 lot
acaia1 lot

Processes

Honey3
Natural3
pulped natural1

Altitude

1200–1200m

Harvests

20252023

Across harvest years

Lineage

The same producer, year after year. Cherrybook captures the year on the bag when the roaster publishes it; use this to track how a farmer’s profile evolves season to season.