Brazil Santa Cecília Natural Yellow Catuaí Espresso - Weight: 1 000 g

Our latest direct trade coffee, sourced directly from the farmer. A Brazilian coffee that is an excellent choice for espresso and automatic coffee machines. Full-bodied with notes of milk chocolate, hazelnuts, and caramel.

Flavor profile & use

We roast our Brazilian coffee for espresso, where it becomes beautifully sweet and rounded, with flavors of milk chocolate, hazelnut, and honey. We also recommend trying it in automatic coffee machines. An ideal coffee to start your morning at home or in the office. Brazil Campos Altos has very low acidity, making it a perfect choice for lovers of full-bodied, chocolatey, and nutty flavors.

About the farm

Santa Cecília Farm spans approximately 60 hectares (of which 7.5 hectares are preserved areas) and is located at altitudes ranging from 837 to 920 meters above sea level. The farm grows the yellow and red Catuaí and Mundo Novo varieties, with the Arara variety being introduced this year. Thanks to the gentle terrain, most of the area is mechanized. After harvest, the coffee is mainly dried on patios, with dryers used when necessary. The property has belonged to the Perbone family since 2015 and is managed jointly by João and his son, Marco Aurélio. João is described by the elders as someone who “was born under a coffee tree.” With over 50 years of experience in the coffee sector, he has worked as a laborer, in processing, and in coffee trading before becoming a farmer. He understands the entire production chain, management techniques, production bottlenecks, limitations, and opportunities, and has enough experience to find solutions to any challenge that arises during production. Marco Aurélio joined his father in 2020. At that time, as a newly graduated environmental engineer, Marco combined his father’s teachings and experience with his academic education to control production costs, support financial management, set goals, and plan activities. Today, he plays a key role in the strategic management of the farm. Following his father’s example, his aim is to produce coffee with ever-increasing quality and sustainability.