The Capim Branco farm is located in the North of Minas Gerais, Brazil. The region’s altitude ranges from 1,100 to 1,250 meters with a perfect balance of wet and dry seasons, providing ideal conditions for Yellow Catuai varietal coffee. Once the cherries are dried, they are dry-milled to remove the dried pulp and parchment. The final result is excellent quality, award-winning coffees that are recognized not only within Brazil but also internationally.
SKU | Qty. | Net Wt. |
|---|---|---|
WEBRCB16 | 1 Unit | 454 g |
WEBRCB16C45 | 45 Units | 20,430 g |
Facts | |
|---|---|
Varietals | 100% Yellow Catuai |
Processing | Natural and dried on Patios |
Altitude | 1,100 meters above sea level |
Onwer | Andrade Brothers (Ismael & Eduardo Andrade) |
Cupping | Soft body, dark chocolate flavour, hint of cherries, balanced acidity |
São Silvestre is located in the North of Minas Gerais, Brazil. The farm’s main varieties are Yellow Icatú, Bourbon, and Típica. Ripe coffee cherries are prepared using pulped natural method: the cherries are pulped and dried. The cherries, still with parchment left on, are stored in silos to retain their freshness and are only milled and sorted prior to export. The natural conditions of the region combined with meticulous planning and preparation result in coffees that are celebrated as some of the best Brazil has to offer.
SKU | Qty. | Net Wt. |
|---|---|---|
WEBRSS16 | 1 Unit | 454 g |
WEBRSS16C45 | 45 Units | 20,430 g |
Facts | |
|---|---|
Varietals | Yellow Icatú, Bourbon & Typica |
Processing | Pulped Natural |
Altitude | 1,250 meters above sea level |
Owner | Andrade Brothers (Ismael & Eduardo Andrade) |
Cupping | Honey, treacle, hazelnut |
