Brazil Aracaçu Catucai Microlot

This coffee is a study in varietal expression as well as processing, produced as an experiment with Dionathan Almeida, 2024’s World Cup Tasting Champion.

Cherries are picked and then defined by maturation at collection via a laser colour sorter.

Placed under banana and mango trees,  temperature stability is created by protection form the direct heat of the sun.

Cherries are wrapped in banana leaves, and undergo regular checks while they ferment over 72 hours.

Once complete, they are taken to concrete patios and dried to 16% over 12 days.

Research conducted on the farm with Dionathan and Professor Flavio Borem showed that this is the crucial point at which gasses are exchanged between cherry and husk, and a natural develops its distinctive character.

For 30 days, the coffee is rested to increase exchange time. This is done in a special part of the warehouse, with good temperature stability and under cover.

After this, cherry is finished to export moisture levels, then hulled and prepared.