The Andrade family has been dedicated to coffee cultivation for over 120 years, is a founding member of the Brazil Specialty Coffee Association and regularly wins awards for its excellent coffees.
The climatic conditions of the region - where there is an optimal balance between dry and rainy seasons - as well as the volcanic soil, offer the best conditions for the growth of coffee plants.
After the harvest season (May - August), the coffee cherries are processed using the traditional "pulped natural" method. In this process, the beans are dried in the sun for about a week after the pulp is removed. Compared to the "natural" processing method, this results in a softer acidity and a more pronounced body.
This directly traded Red & Yellow Catuai (Arabica) from the two farms Capim Branco & Sao Silvestre impresses with its characteristic notes of nut and chocolate, a creamy body, and a subtle acidity of exotic fruits. A particularly versatile coffee, it can be prepared as either espresso or filter coffee.
Region: Carmo do Paranaiba, Minas Gerais
Producer: Andrade Family
Farm: Capim Branco & Sao Silvestre
Mounting height: 1150 m
Variety: Red & Yellow Catuai
Preparation: Pulped Natural
Preparation recommendation: Espresso machine, moka pot, fully automatic machine, Aeropress, French Press, V60.
Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)
