Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour. Cut-off for all orders is at 9am on Tuesday mornings. Orders completed after this time will be shipped the following week.
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
- ALTITUDE: 1,125m
VARIETIES: Yellow Catuai
PROCESS: Anaerobic Natural
FLAVOURS: Red grape, berries, winey
Rosimeire, the producer of Sitio Vargem Grande farm, is the daughter-in-law of Lourdes Fatima, the owner of Sitio Sao Pedro. She works closely with Lourdes to learn about fermentation and how to create improved profiles that challenge the stereotype of the typical Brazilian coffee flavour profile. Rosimeire is doing many different things with her coffees, experimenting with various fermentation techniques and also drying coffee in both the traditional way on patios but also on raised beds.
This Yellow Catuai lot was produced by first fermenting the cherry for 80 hours before beginning the drying process, drying on the patio. During the fermentation process, Rosimeire monitored the cherries' sugar content (using Brics), temperature, and pH. She uses a drying box, where warm air is driven up through the cherries, in order to maintain a stable drying temperature throughout the drying period.
As a result, this Yellow Catuai lot has a bright acidity like red grape and berries, with a rich winey middle note and hints of cacao nibs in the aftertaste. Please enjoy!