Brazil, Catuai & Bourbon Santos
- Order number: DE.7828
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Green Coffee Brazil, Catuai & Bourbon Santos
- Arabica, Yellow Catuai, Mundo Novo and Bourbon varieties
- Fine Cup Screen NY 2 17/18
- Fazenda El Dorado, Alta Mogiana, Brazil
- Machine-harvested
- Dry processing (natural)
- Density (ISO): 690 g/l
- Moisture Content: 9.3 %
- Water Activity: 0.50
- Caffeine (prepared as SCA Cupping): 60.01 mg/dl
- Chlorogenic acid (prepared as SCA Cupping): 76.43 mg/dl
- 2023 harvest
Profile
The coffee is mild, round and balanced and has a very soft, pronounced body and little acidity, but a fine sweetness. Aromas of chocolate, caramel and vanilla, and flavours of tropical fruits and almonds.
- Flavour: Chocolate, caramel and vanilla
- Taste: Chocolate, tropical fruits, almonds
- Aftertaste: Caramel, toast
- Sweetness: Medium
- Acidity: Low
- Body: Medium
Preparation Methods
Brazil Catuai & Bourbon can be drunk as a single origin or as a base for blends.
Its balance makes it perfect for coffees from the filter holder such as espresso, café crème or cappuccino. Very pleasant and full-bodied also as French press and in the Bialetti espresso maker, each with notes of nuts and chocolate.
Origin
The Fazenda El Dorado is a traditional family business in the Alta Mogiana and is located at 1080 to 1270 metres above sea level. For more than 100 years and already in the fourth generation, the family has been growing coffee here. In recent years, the farm has put an increasing focus on smaller lots and speciality coffees. As a result, they have won several awards for their coffee in recent years and received high ratings in the Cup of Excellence. The farm covers 256 hectares, of which 180 hectares are planted with coffee and 45 hectares are forest reserve. The farm is run by brothers Elvis Vilhena Faleiros and Jean Vilhena Faleiros. They continuously invest in the training of their team in order to improve the quality of the coffee on the one hand and to cultivate the coffee as sustainably as possible on the other.
The Alta Mogiana area has an excellent microclimate due to its altitude and the presence of nearby lakes and rivers, making it one of the best-known and most popular coffee-growing areas in Brazil. After harvesting, the cherries are taken to the terraces where they are spread out to dry in the sun. Once they have reached 11% moisture, the beans are taken to wooden resting boxes where they rest for at least 30 days.
Roasting recommendation for Brazil Catuai & Bourbon Santos
We recommend a medium to dark (full city) roast to emphasize the nutty-chocolatey notes.
You can find roasting profiles for this bean in the knowledge section: for Gene Café, for Hottop Manual, for Hottop with Artisan and for Aillio Bullet R1 V2.
Packaging
The green coffee is delivered in a transparent and resealable 1kg or 5kg Ecotact fresh bag or in a 15kg bag-in-box.
Coffee bag eco (brown) with valve and zipper...
Aillio Bullet cooling box filter (3 pieces)
Organic & Fair: India, Monsooned Malabar AA
Gene Café CBR-101 (New version)
Replacement rubbers Gene Café (3 pieces)
