Traceability Project

Brazil

Natural Yellow Catuaí – Fazenda Alvorada

region: Southern Minas Gerais, Jacui

producer: Pimenta family

varietal: Yellow Catuaí

soil: red and yellow Latosol

Processing method: Natural

cultivation: 22 hectares at 1080 metres asl

harvest: between June and August

Luismar Duarte has owned Fazenda Alvorada for around 26 years. His son Marcos is now part of the farming team, helping and fostering a committment to quality coffee production. Their efforts have been recognized in 2021, winning the Especialissimo award from cooperativa Cooxupé.

Espresso

peach
cocoa
blueberries
chocolate
walnut
honey

Smooth body with wonderful aromas of peach and sweet blueberries on a backdrop of dark chocolate. The aftertaste is wonderfully sweet, rich with honey and walnut.

Cupping

chocolate
honey
caramel
walnut

Medium body and a well-balanced aromatic profile. Notes of chocolate, honey, caramel and walnut.

Natural Process

The harvested coffee cherries are selected, either manually or mechanically, to remove unripe cherries and foreign matter. They are then laid to dry on cement patios or raised beds, and turned regularly to avoid unwanted mold and fermentation. The whole drying process may last between three and six weeks, depending on climatic conditions.

This drying process allows the sugar from the pulp, mucilage (mesocarp) and skin (exocarp) to penetrate the beans, giving sweetness, body and a characteristic yellow hue (or bronze in the case of foxy beans).

When the dried cherries reach around 11% humidity, they are taken to the mill for hulling and kept in parchment (endocarp), before being milled and bagged.

Good for use in

Espresso
Cappuccino
Moka