Yellow Catucai 48hr Aerobic - Fazenda Samambaia, Brazil

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Bright
  30
• Clean
  20

This is our first Direct relationship and we are so honored to have Henrique's coffees! Fazenda Samambaia is the founding member of SanCoffee CO-OP. This farm is both gorgeously kept and historic. Owned by the Cambraias since the 19th century, its executive operator is now Henrique Cambraia. Processing notes from the producer: "This process is very simple and consists of spreading the coffee cherries in thick stacks (30-40cm high) on a patio or raised bed. Hand picking is used to select only ripe cherries at the peak of the mucilage, providing more sugar that will enhance microbial activity. The thickness of the layers slows down the drying ratio because the beans have less contact with the sunlight, this in turn, will increase the fermentation rate. The whole process may take 24 to 58h until the temperature reaches approximately 38oC. Once fermentation is concluded, beans are spread evenly in thin layers again in order to finish drying". Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Tropical fruits, red wine, cocao Origin: Santo Antonio, Brazil Producer: Henrique Cambaria, Fazenda Samambaia Altitude: 1100 + masl CultivarVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: 48hr Aerobic Fermentation Harvest: June - August