STL048/25 comes from Fazenda São Silvestre, in the Cerrado of Minas Gerais, grown between 1,100 and 1,250 masl on the Yellow Icatu variety, a cultivar known for holding sweetness and body well through more intensive processing. This lot went through carbonic maceration, a method where cherries ferment in a sealed, oxygen-controlled environment before drying, which tends to concentrate fruit character and give the final cup a distinctive, layered sweetness. That shows clearly in the cup: red fruits and honey up front, moving into something closer to dessert, rum pralines and chocolate, without ever feeling heavy-handed. The acidity is velvety rather than sharp, and the body is medium and creamy, giving the whole profile a rounded, indulgent feel from first sip to finish. Scoring 88 points on the SCA scale, STL048/25 is a strong choice for roasters looking for a Brazil lot with real presence, distinctive enough to feature as a single origin, and rich enough to hold its own in a dessert-leaning espresso blend.
Sensory Notes
Cup Profile
- Flavour
- Red fruits, honey, rum pralines and chocolate
- Acidity
- Velvety
- Body
- Medium, creamy
Process Method
- 01
First, the coffee varietal best suited to the process is chosen. Yellow Icatu was selected for this lot for its cup quality and sweetness potential.
- 02
After varietal selection, the harvest team hand-picked only the ripe cherries from this varietal.
- 03
The ripe cherries underwent carbonic maceration, then were dried slowly and evenly until reaching the target moisture content.
Ready to Taste the Difference?
Request samples from our current harvest and experience these coffees in your own roastery.
Request Samples
