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Brazil Red Catuai Anaerobic Lot #8

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TASTING NOTES: Exotic | Orange, Red Apples, Cloves

ORIGIN: Lambari, Minas Gerais. Brazil
PROCESS: Anaerobic
VARIETAL: Red Catuai

Suggested Listening: "Tampa Trio" Mas Que Nada

Our second coffee of 2021 sourced by our new parters Nordic Approach. This lot comes from Finca Sitio Vargem in the famed Minas Gervais region of Brazil. Farmed by Rosimeire and her husband Carlos, who both grew up in coffee producing families their knowledge and passion for coffee is in the blood.

Sitio Vargem Grande became their farm in 2009, when they got married, it was chosen because the land is between 1,100 and 1,400 meters above sea level which is a great altitude for coffee in Brazil. They are growing red and yellow Catuai on their farm, that they planted in 2010.

Rosimeire processes her coffee as washed and as natural with aerobic fermentation. The coffee here is processed as a Natural, which means the bean (seed) is dried inside the cherry. However in the case of this lot there was cherry fermentation before drying. This is when the cherries are picked and kept for some hours before starting the drying process, in this case the cherry was fermented for 72 hours in boxes, under water before being dried. During the fermentation process they are monitoring the sugar content of the cherries (Brix), it went from 24 to 12 in a temperature, which should not exceed 38 degrees, the final PH was 4.

The result of the Red Catuai varietal and the experimental process is outstanding.

The mouthfeel is amazing! Incredibly smooth and sweet, and very juicy. Clean for a natural with complex red and tropical fruit and spice. Flavor notes of canned peaches, orange, mango, red apples, cola, cloves and gingerbread. Kinda tastes a like Christmas. 

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