Sul de Minas
Yellow Catuai
Natural
Region: Sul de Minas, Brazil
Varietal: Mundo Novo, Yellow Catuai, Topazio, Acaia
Altitude: 950–1,120 masl
Processing: Natural, dried on cherry
Harvest: Sep 2025
Acidity: Very mild, citric
Body: Creamy, Medium
A natural lot from the southern Minas highlands. Cherries dried whole on patios after harvest at peak ripeness, on granitic and gneissic soils typical of the region. Tropical semi-humid climate with a long dry season supports slow, even drying. Very mild citric acidity, creamy medium body, soft mouthfeel. Notes lean nougat, caramel, and dried fruit.
Tasting Notes: Nougat, cashew, caramel, chocolate, cream, dried date and sweet orange
Brewing Recommendations:
Pour-over: 1:16 ratio, 3:00 to 3:30 total time, medium grind. Draws out a sweet orange acidity in this lot.
Drip (batch / automatic): 1:17 ratio, 5:30 to 6:30 contact time, medium grind
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind
Immersion (AeroPress): 1:14 ratio, 1:30 to 2:00, medium-fine grind
Espresso: 1:2 ratio, 26 to 30 seconds extraction.
Cold brew:1:8 concentrate ratio, 14 to 18 hours steep, coarse grind.
Lot #:
SDM01N–25
Sul de Minas
Yellow Catuai
Natural
Region: Sul de Minas, Brazil
Varietal: Mundo Novo, Yellow Catuai, Topazio, Acaia
Altitude: 950–1,120 masl
Processing: Natural, dried on cherry
Harvest: Sep 2025
Acidity: Very mild, citric
Body: Creamy, Medium
A natural lot from the southern Minas highlands. Cherries dried whole on patios after harvest at peak ripeness, on granitic and gneissic soils typical of the region. Tropical semi-humid climate with a long dry season supports slow, even drying. Very mild citric acidity, creamy medium body, soft mouthfeel. Notes lean nougat, caramel, and dried fruit.
Tasting Notes: Nougat, cashew, caramel, chocolate, cream, dried date and sweet orange
Brewing Recommendations:
Pour-over: 1:16 ratio, 3:00 to 3:30 total time, medium grind. Draws out a sweet orange acidity in this lot.
Drip (batch / automatic): 1:17 ratio, 5:30 to 6:30 contact time, medium grind
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind
Immersion (AeroPress): 1:14 ratio, 1:30 to 2:00, medium-fine grind
Espresso: 1:2 ratio, 26 to 30 seconds extraction.
Cold brew:1:8 concentrate ratio, 14 to 18 hours steep, coarse grind.
Lot #:
SDM01N–25