Natural Yellow Catuai
Fazenda Lavrinha Tulha
Dark chocolate, black current, dark berries, earl grey, papaya, wine gums.
This LOT is very special for me. I meet Bruno Souca when competing at brewers cup Brazil, Belo Horizonte last year. He introduced me to this wonderful coffee during the coffee expo in Belo.
I deer to say that Bruno is very persistent and knowledgeable farmer who is has a very strong opinion about coffee - which reflects on they years he has been in the industry.
While I was in Brazil I took the opportunity to visit his farm. A long drive but worth it every mile.
Bruno as many other farmes experiments with coffee - and as this coffee also reflects the uniqueness of the coffee which is very untraditional for a Brazilian coffee.
Coffees from Brazil are usually bodied with less acidity and a dominance with peanut butter. The last 2-3 years anaerobic fermentation has also reached this part of the world. And be honest - a very welcoming approach which I think brings Brazilian coffee back on the coffee map again.
This coffee as many other Natural coffees are better of to degas/rest for 10-12 days, after roasting. It makes the notes much more clear.
|Variety||100 % Arabica Yellow Catuai 62|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
I recommend the use of either V/60 or December dripper as a brew method. Both techniques will highligt the sweetness and acidity in this amazing coffee.
|Brew time||Approx. 1:50-2:00|
|2nd pour||add water to 150g|
|3rd pour||add water to 190g|
|4th pour||add water to 230g|