Caffeine & Chaos

Brazil Yellow Catuai, Experimental

£11.50 GBP

Let us help you organise that chaos. We don't often roast Brazilian coffee as you usually know what you're getting; however this experimental double-fermented bean adds more complexity to the cup.

An initial chocolate and hazelnut combo that Brazilian beans are famous for, with a nice clean apple like acidity to finish off and lighten the cup. We roasted this Light-Medium to preserve some of the acidity, but also to highlight the chocolate and nuts you come to expect.

Tasting Notes

Chocolate
Hazelnut
Brown Sugar
Green Apple

Processing method

Experimental

Varietal

Yellow Catuai

Flavour notes

Hazelnut, Brown Sugar, Green Apple

Altitude

1300 masl

Region

Minas Gerais, Brazil

Process

This naturally processed Yellow Catuai from Sítio Maranhão has been through a 72-hour fermentation before drying slowly on patios by the farmhouse.

The result is a clean, sweet and complex cup that reflects the care behind every step. Picked at peak ripeness, the cherries take a short tractor ride from the fields to the fermentation tanks, then spend several weeks drying in the sun under close watch.

Yellow Catuai matures more slowly than red varieties, helping to build layered acidity and depth. It’s a small-lot coffee, made with precision and patience by a family determined to get the best from their harvest. The Betti family have been experimenting with extended fermentation for a few years, and this release is a standout example of what they’ve achieved.

Origin

Set among the rolling hills of Minas Gerais, Sítio Maranhão is a small, family-run farm led by brothers Josiel and Jeferson Betti, alongside their wives Jessica and Cleissimara. The brothers manage the harvest, selecting only the ripest cherries, while Jessica and Cleissimara oversee the post-harvest process with care and consistency.

With just 300 bags produced each year, quality control is everything. The Betti family have been refining small-scale fermentations in recent seasons, and their dedication is paying off. They’re part of a wider community of producers showing that Brazil’s best coffees often come from its smallest farms.