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the coffee was dried on raised beds for up to three weeks
Led by David Quevedo
keeping the focus on careful cultivation and steady quality
where specific yeast strains are introduced to enhance fruity notes
and the Carvalhos focus their attention on getting the most from each harvest at every stage of production
Sitio Maranhão - Experimental Brazil Weight:5kg the coffee was dried onThis naturally processed Yellow Catuai from Stio Maranho 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,
US$ 174.50
US$ 119.50
US$ 79.90
