Brazil Campo das Vertentes – Fazenda do Cruzeiro

$21.00

EXPERIMENTAL

FLAVOURS OF:

SWEET, VELVETY, MANDARIN

Fazenda do Cruzeiro, founded in 1923, is now run by Ivan Junqueira Ribeiro in Brazil’s Campo das Vertentes region. This Yellow Catucaí lot undergoes anaerobic natural processing, fermenting in sealed tanks before drying on patios. The result is a balanced coffee with soft yellow fruit, chocolate notes, and mild acidity.

Product variants

Product information

Everyone goes through coffee at their own rate, but as a rough guide, we recommend:

1–2 cups per day: 250g per fortnight
2–3 cups per day: 500g per fortnight
4–5 cups per day: 1kg per fortnight

COFFEE ID

Variety

YELLOW CATUCAÍ

Roast Profile

Light / Medium

Altitude

1000m - 1200m

Process

Anaerobic Natural

THE GROWER

FAZENDA DO CRUZEIRO

REGION: CAMPO DAS VERTENTES

Fazenda do Cruzeiro, located in the Campo das Vertentes region of Minas Gerais, Brazil, has a rich history dating back to its establishment in 1923 by Avelino Ferreira de Aguiar and Maria Julia de Paiva Aguiar. The farm has been a cherished family legacy for a century, and it is now owned by their great-great-grandson, Ivan Junqueira Ribeiro.

Ivan Junqueira Ribeiro is a dedicated coffee producer who has continued the family tradition of coffee cultivation with a strong commitment to quality and sustainability. The farm spans 1,200 hectares, with 385 hectares dedicated to coffee cultivation. The remaining land is preserved as native wilderness, ensuring a harmonious balance between coffee production and the surrounding ecosystems.

VARIETAL

YELLOW CATUCAÍ

Yellow Catucaí is a hybrid coffee varietal known for its high yield, disease resistance, and adaptability to different growing conditions. It produces a smooth, well-balanced cup with notes of honey, caramel, and tropical fruit. Best suited for espresso and filter brewing, it offers a bright acidity and a sweet, clean finish.

PROCESS

Anaerobic Natural

Anaerobic Fermentation seals de-pulped coffee beans in oxygen-free tanks, allowing anaerobic bacteria to ferment the remaining mucilage. This method gives coffee a distinctive, complex flavour with enhanced sweetness and acidity.

METHOD

Espresso or Filter

ESPRESSO
Dose 19g
Time 24s
Yield 43g
Temp 93ºC

FILTER
Dose 16g
Temperature 93ºC
Water 250mL

Blooming 50
0:30s, 150mL
1:20s, 250mL
Drain at 2:15s

Single Origin Coffee

PURE. UNCUT. CLEAN.

For variety, authenticity and purity, nothing beats a single origin coffee. We ensure every type is prepared and roasted to absolute perfection, bringing out the very best of each bean, accentuating and highlighting what makes each batch unique.

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