Sweeter Things - Brazil
Pricing & Formats
| Format | Price | /250g |
|---|---|---|
| 350g | from £15.50 | £11.07 |
| 1kg Best | £41.50 | £10.38 |
About this Product
For the first time in the history of our Sweeter Things range, we are welcoming a Brazilian coffee!
This coffee is produced by the Nakao family. The Nakao family first landed in Brazil in 1918, finding work in coffee production in the West Paulista region originally. After years of work in coffee, a brief return to Japan, and finally settling in São Paulo state, the Nakao family became fully committed to coffee cultivation.
Fazenda Catanduva has been in the Nakao family for more than 30 years, and today falls under the leadership of Marie Nakao Sasaki. Marie took over Fazenda Catanduva in 2013 and quickly became an inspiration to other women in agriculture. She invested in innovation, post-harvest care, sustainable farming, and certifications such as UTZ, Volcafe Way, and Certifica Minas. Alongside her brothers and her son, Marie has built the family-run estate on a solid foundation of continuous improvement, sustainability, and transparency.
This red catuai varietal has undergone honey processing, the honey process involves pulping the coffee cherry but leaving varying amounts of sticky mucilage on the bean during drying, which adds sweetness and body to the cup.
Expect notes of Cherry, Currant and Caramel. This is a sweet and heavy cup, full of flavour and depth which will shine on any brew method.
Aroma/Flavour - Cherry, Currant, Caramel
Roast level - Medium
Acidity - Medium
Sweetness -
Mouthfeel - Full
Aftertaste - Long, Lasting
Process/Finish - Honey
Fermentation -
Origin - Brazil
Region - Minas Gerais
Coop/Farm(er) - Marie Nakao Sasaki
Varietal(s) - Red Catuai
Altitude - 1000masl
We recommend use with: All round enjoyable, shines on espresso
Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability). Boxes are paperboard with the coffee contained in our biodegradable and recycleable bags.
Recommended brew recipe:
V60 - 18g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method
Espresso - 17g-38g in 30s at 8 bar with 96* water.
