Brazil Sitio Sao Pedro

Roaster’s Notes:

We enjoy regularly featuring coffees from farms or cooperatives we have hosted before. This practice allows us to observe the variations between harvests and understand the farmer’s vision of their production over the years, creating a connection between production and consumption. Sitio Sao Pedro has become one of those coffees for us! Last year, when we showcased this producer’s coffee, it developed a devoted following and quickly sold out. Now, it has returned with a quality of taste that rivals the previous year’s!

While Lourdes Fatima is at the helm of Sitio Sao Pedro’s production, this specific batch has been led by her son Thiago’s ideas and efforts. Although they typically don’t experiment with extended fermentations in their larger-scale production, Thiago focused on an Extended Natural fermentation specifically for the Red Catuai variety they produce. As a result, the coffee presents a more pronounced and complex flavor profile, while still retaining the distinctive sweetness characteristic of classic Natural processed coffees.

Processing Method:

Ripe Red Catuai cherries are carefully processed on raised beds, where they undergo a controlled and extended drying and fermentation period in enclosed containers. During fermentation, pH and Brix levels are regularly measured, and the process ensures that Brix levels reach 12, pH remains at 4, and the temperature does not exceed 38°C. Once fermentation is complete, the cherries are separated from their husks at the station and then packaged.

We are delighted to have Brazil Sitio Sao Pedro back among us after approximately a year, boasting aromas of red grapes and wine-like notes, and flavors of dried grapes, red grapes, wine, and cocoa nibs.

Bon appétit!