Natural Yellow Catuai
Fazenda Lavrinha Tulha

Dark chocolate, black current, dark berries, earl grey, papaya, wine gums.

180 kr

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
Processing Special fermentation

Carrado, Salitre


Fazenda Lavrinha

Altitude 1000 masl.
Cupping Score 91
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. 


Dosering 15g 
Target mass 230g
Brew time Approx. 1:50-2:00
Preinfusion  50g water
Blooming 20 sec
2nd pour  add water to 150g 
3rd pour  add water to 190g
4th pour add water to 230g