Brazil | Sao Silvestre, Natural
Brazil | Sao Silvestre, Natural

Brazil | Sao Silvestre, Natural

Regular price €11,00
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-40 in stock

July 2023
1200 m
Yellow Catuai

Country: Brazil

Region: Minas Gerais

Farm: Capim Branco farm

Owners: Andrade family


Taste notes – Chocolate hazelnut spread, plum, blood orange.

We have been amazed by  São Silvestre farm and its aerobic coffee fermentation process for many years. Cherries are fermented for 72 hours in open-air tanks, resulting in a sweet coffee profile with a citrus aftertaste and dense body. 


Brazil & Minas Gerais

Minas Gerais from Brazilian language means "General Mines ', named after the gold rush in the 18th century. It is the largest coffee-growing state in Brazil, accounting for close to 50% of the total coffee grown. The cultivation of coffee beans helped the country expand into the powerhouse to where it is today, and was in large part responsible for the development of Brazil’s southeastern region, the wealthiest part of the country today.

For more than 100 years Brazil is still the world’s largest coffee producer, yet around the country, growers are beginning to focus more on quality than on quantity. One of the perfect examples is our partner - Andrade family.


The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.


This lot contains beans from the Yellow Catuai variety.  When coffee cherries have ripened they are in a saturated yellow tone of color.

In the Tupi-Guarani (Brazilian native tribe) “catuai” means “very good”. This variety is a hybrid between Mundo Novo and Yellow Caturra and the coffee trees are very compact – they can be closely spaced, easily applied with pest or disease treatment, and has a high yielding potential.


When coffee cherries are ripe and it's time to harvest them , an advanced machine mechanically picks Yellow Catuai cherries from coffee trees. Because the coffee cherries aren't hand picked it is hard to guarantee even ripeness for them, so quality measures come in handy. First step in the processing facility is catching so called floaters.  (Floaters are defective coffee cherries or depulped seeds that float to the surface of a water bath) Cherries pass through a density selection machine, where good and bad cherries are separated from each other. 

Afterwards a second quality masseur is taken - cherries passes through an electronic color sorter ,that divides them by ripeness. 

After both quality checks the coffee lot is transported for drying patios to be naturally processed in the sun.

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