Brazil

Saõ Pedro

Creamy milk chocolate and sweet almond marzipan are lifted by bright notes of stewed fruits

This is our first fresh crop Brazilian coffee of this year, harvested in July 2021
Coffee expression
A nutty & balanced coffee
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $15.00
incl. vat/tax
Sale price: $15.00
incl. vat/tax
Regular price: ~~$17.00~~
Unit price: per

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Producer
Robson Pinheiro

Varietal
Catuai

Process
Natural

The Caparaó region’s high altitude and healthy soils leads to great quality potential.

Brazil

Caparaó

Córrego São Pedro is located in the mountains of the Caparaó region of Brazil. The Caparaó National Park lies between the states of Minas Gerais and Espírito Santo, in the same mountain range as many of the coffees we have purchased from Espírito Santo in the past. There is plentiful high altitude here, up to 2800 masl at the highest peaks, while the protected forest area in the National Park leads to healthy soils, and careful management of water supplies. All of this leads to excellent potential for high quality coffee in the region, and many coffees from within the park have won international awards over the past few years.

Robson dedicated himself to quality coffee after returning to the family lands in 2007.

Our first fresh crop Brazil

São Pedro

Robson Pinheiro’s family has been working in coffee for many years. In this rural and mountainous area, farm sizes are smaller, also due to being split between siblings after being passed down over generations. Robson grew up with 15 siblings, so the section of the farm he is responsible for is rather small. Many of the siblings initially moved away from Caparaó to various cities, seeking better paid jobs, in Robson’s case in commerce, but was convinced to return to the farm in 2007, as conditions changed and growing high-quality coffee in Brazil became a more efficient and profitable pursuit. Since this time, Robson has invested heavily in coffee, purchasing another plot of land, planting quality varietals, and upgrading his processing equipment.

Creamy milk chocolate is punctuated by bright stewed fruits in our first fresh crop Brazilian release of the year

Nutty & balanced

Natural Catuai

Coffee has become a family business for Robson, he manages both farms together with his with Darcilia and their three children. All of their hard work and dedication is clear in this naturally processed Catuai, bursting with typical sweet Brazilian character, reminiscent of milk chocolate and almond, lifted by bright stewed fruit notes.

Technical Data

Producer
Robson Pinheiro
Region
Caparaó
Altitude
1200 masl
Varietal
Catuai
Process
Natural
Harvest
July 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Saõ Pedro

Caparaó

São Pedro

Natural Catuai

Technical Data

Natural Process

Brew Guides

Guides

Equipment