La Cabra- Paraguai- Natural Catuai 250grams (8.8oz)

Coffee Expression  The natural process leads to soft fruit character in the cup, here reminiscent of cherry, on a base of sweet and creamy milk chocolate.

Producer  Claudio Vinicius is a third generation coffee producer, based in Southern Minas Gerais state.

Whole Bean Coffee / Both for filter and espresso

Producer  Claudio Vinicius

Region Sul de Minas

Altitude 1100 masl

Varietal  Catuai

Process Natural

Harvest August 2024

Taste Expression Sweet & Balanced

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.