Sao Francisco

In order to bring the classic flavor profile to the cup that one would expect from a single-origin Brazilian espresso, we roast this Yellow Catuai from Brazil in a balanced and medium roast.

In Brazil there are more and more farms that focus more on the quality of the coffee than on the quantity. They devote themselves to the cultivation, harvesting and processing with great attention to detail. The high altitude and volcanic soils of Brazil are the best conditions for producing the balanced, full-bodied coffees for which the country has become famous.

This coffee is processed as Pulp Natural (or Honey-Processed). The pits of the coffee cherries are separated by a mechanical pulper. After removing the pulp, a thin layer (mucilage) sticks to the bean. This layer of fruit contains a natural sweetness that soaks into the core as it dries, giving the bean a more intense flavor.