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About Brazil Sitio Posses Yellow Catuai Natural
Arrived November in grainpro.
Jose Luis Correa was born in Campestre, a small city located in Sul de
Minas Gerais, Brazil. At Sitio Posses he grew up learning from his
father, Paulo Correa, how to become a coffee grower. All my neighbors
are coffee growers and around here it is all we do. I have learned from
my parents and I am teaching my kids the same path...it is in our
blood, says Mr. Correa. Jose lives at Sitio Posses with his wife Regina
and sons Paulo and Joao. The Correa family states, We live a simple
comfortable life; we have all we need thanks to coffee.
The farm is located in the Poco Fundo region of Sul de Minas Brazil, due south of Minas Gerais state where the country's finest coffees generally derive. About 30% of Brazil's coffee is grown in Sul de Minas where the terrain is hilly and the coffee is generally known for being full bodied, fruity and citric, but there is a good deal of indivuality that can be noted with well run farms.
This lot of Yellow Catuai coffee underwent Natural processing. The Catuai variety, a dwarf tree, originated at the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. New crop coffee from Brazil starts to trickle in late December and we often do not see top quality lots until deep in January. This cupping is cupping great.
- Farm: Sitio Posses
- Producer: Jose Luis Correa
- Elevation: 1250
- Varietal: Yellow Catuai
- Milling Process: Full Natural
- Drying Process: Patio Drying
- Harvest Start Month: July
- Harvest End Month: August
- Export Start Month: October
- Export End Month: January
Cup Characteristics: Aroma are clean and earthy with sugar cane. Flavors of tobacco, tamarind, guava, barley and dates. Body is earthy and smoothly chewy. Very mild fruit intensity appropriate for Brazil Naturals. Overall, a clean, sweet cup.
Roasting Notes: We prefer to stop this coffee before the outset of second crack, in order to preserve citrus/orange notes and brightness. To roast it too dark would mean that many of its subtleties would be lost, but be sure to have a first crack plus at least a full minute of development time and possibly first sounds of second crack.