Fazenda Capim Branco sits in the Cerrado Mineiro, one of Brazil's most consistent coffee-growing regions, where a dry harvest season and well-defined altitude range (800–1,050 masl) give the Yellow Catuaí variety room to develop real sweetness and complexity. This lot was processed naturally, cherries dried whole, with the fruit left intact around the bean, a method that, done carefully, builds body and rounds out the cup rather than just adding fermented flavor. On the table, it shows why: chocolate, caramel and almond up front, with a lift of orange blossom that keeps it from feeling heavy. The palate carries that through with caramel, brown sugar, honey and orange, a soft, balanced acidity with a touch of orange peel, and a velvety, medium-full body. It finishes sweet and clean, with the kind of consistency that comes from careful cherry selection and controlled drying, not luck. Scoring 84 points on the SCA scale, this is a classic, well-made Capim Branco lot, an easy fit for milk-based drinks and espresso alike, and a solid anchor for a Brazil-forward blend.
Perfil de Taza
- Aroma
- Chocolate, caramel, almond, orange blossom
- Sabor
- Caramel, brown sugar, honey, yellow fruit, orange
- Acidez
- Soft, balanced, orange peel
- Cuerpo
- Velvety, medium-full
- Retrogusto
- Sweet, clean
Método de Proceso
- 01
First, the coffee varietal best suited to the process is chosen. Yellow Catucaí 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 were left whole with the skin intact and dried slowly and evenly (natural process) until reaching the target moisture content.
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