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BRAZIL. CACHOEIRA. NATURAL PROCESS. Red CATUAI. COFFEE. A 1 lb bag of whole bean coffee beans.
BRAZIL. CACHOEIRA. NATURAL PROCESS. red CATUAI. COFFEE FARM
BRAZIL. CACHOEIRA. NATURAL PROCESS. red CATUAI. COFFEE TREES
Brazil cachoeira planting seedling coffee trees
Brazil Cachoeira Danilo Barbosa coffee farm owner
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  • Load image into Gallery viewer, BRAZIL. CACHOEIRA. NATURAL PROCESS. red CATUAI. COFFEE TREES
  • Load image into Gallery viewer, Brazil cachoeira planting seedling coffee trees
  • Load image into Gallery viewer, Brazil Cachoeira Danilo Barbosa coffee farm owner

Cachoeira, Brazil - Peaberry, Natural, Fermented, Red Catuai, Direct Trade

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$23.00
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$23.00
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Roast Level: 

Country: Brazil

State: Minas Gerais

Region: Cerrado Mineiro

Farm: Cachoeira Single Estate

Producer: Barbosa Family

Altitude: 1020 - 1100 meters

Varietal: Red Catuai Peaberry limited edition

Process: Hand picked - Natural and both Aerobic and Anaerobic fermentation

Tasting Notes: Big floral sweet aromatics with notes of sweet cherry grape and watermelon with subtle hints of fermentation.

Direct Trade Limited Edition

Shipping: In Ontario free shipping on orders over $100 and $5 Shipping on orders over $35

Further Information

The Cachoeira farm has been passed down from generation to generation and Danilo Barbosa is now the 4’th generation to take over the coffee farm. The region of Cerrado Mineiro was the 1'st to receive protected Designation of Origin similar to other foods of the world (Champagne anyone). In total the region has over 200,000 hectares of farms and 45,000 producers and the Barbosa family focuses on their 500 hectares. Unlike more mountainous regions, Minas Gerais is quite flat and a savanna but has an ideal microclimate for coffee growing. The farm grows a numerous selection of varietals of which one of them is called a Red Catuai based on its leaf shape. Most of these red cherries when pulped will produce 2 coffee seeds but a certain % will only contain 1 seed called a Peaberry, both rounded and small. With lots of experimentation going on at the farm level a decision was made to create a limited edition coffee by fermenting the coffee cherries for 36 hrs aerobically then a further 96 hrs anaerobically inside a 200 liter barrel then dried on raised beds for a further 25 days. It is through this extensive effort we get to enjoy the wonderful creation of Danilo Barbosa.