This is Brazilian coffee, but not as you know it.
This fruit bomb of a micro-lot is bursting with tropical sweetness that makes for an exciting espresso experience that is equally enjoyable both with and without milk.
Henrique Dias Camambraia is not only the producer behind this stunning and expressive Natural Catucai, but he is the head honcho of Sancoffee, a collective of progressive and sustainably minded producers in the region of Vertentes, Brazil. Compelled by a sense of environmental responsibility and structured under the Rainforest Alliance certification, they produce exemplary quality coffee that works in harmony with and positively contributes to the land on which they work.
Henrique and many of the producers that form Sancoffee are well versed in the production of quality coffee through innovative processing methods that create complex profiles. This is evidenced by the numerous times they have featured in the Cup of Excellence finalist lists.
This particular lot was hand-picked to ensure the maximum level of cherries at the peak of maturation, which provides a higher sugar content that fuels microbial activity. They were then fermented in open air on patios in thick layers (30-40cm high). The thickness of the coffee layers slows down the drying ratio because the beans have less contact with the sunlight, which in turn increases the fermentation activity. The whole process may take 24 to 48 hours until the temperature reaches approximately 38ºC.
At the end of the process, the cherries were distributed in thin layers again in order to finish drying until the desired moisture level is reached.
