Brazil Santa Catarina


Candied Peach, Orange Creamsicle, Marzipan, Fresh Basil

Imagine a charming coffee estate nestled amidst Brazil's Serra da Mantiqueira mountains. Here, on Fazenda Santa Catarina, Sebastião Alexandre da Silva cultivates magic. Sun-kissed and hand-selected, his Red Catuai beans undergo a unique process – a brief anaerobic maceration that unlocks a cascade of creamy sweetness. The first sip transports you to childhood summers, a delightful echo of orange creamsicles. But wait, there's more! Hints of marzipan, delicate white tea, and a touch of fresh basil add intriguing layers to this captivating cup.

Coffee Details 

  • Origin: Sul de Minas, Brazil
  • Producer: Sebastião Alexandre da Silva, Fazenda Santa Catarina
  • Process: Macerated natural and dried in the sun
  • Elevation: 1,275 meters

Farm to Shore: “The Story Behind the Cup”

Every exceptional coffee has a unique story to celebrate, from bean to cup. Here's a closer look at what makes this Fazenda Santa Catarina Red Catuai so special:

  • Sun-Kissed on High Grounds. Nestled amidst the peaks of Brazil's Serra da Mantiqueira mountains, Fazenda Santa Catarina basks in an ideal climate. The farm's high elevation (1,275 meters!) gives the Red Catuai beans a chance to grow nice and slow, resulting in denser beans packed with flavor potential.
  • Sebastião's Magic Touch. Meet Sebastião Alexandre da Silva, the passionate force behind Fazenda Santa Catarina. He meticulously hand-selects only the ripest cherries, ensuring the highest quality for his coffee.
  • The Maceration Twist. This coffee's unique flavor profile owes a debt to a special processing technique called maceration. Imagine the cherries briefly “resting” in cozy, airtight chambers for 24 hours. This step unlocks a more profound sweetness that forms the base of that delightful orange creamsicle note you’ll experience.
  • Sun-Drying for Perfection. After their maceration slumber, the cherries are gently laid on raised beds to bask in the Brazilian sunshine. This natural drying process reduces moisture content and further concentrates the beans' flavor potential.