Brazil Pedro Redonda Pulped Natural Catuai 2013


Bean name Brazil Pedro Redonda Pulped Natural Catuai 2013
Country Brazil
Region Matas de Minas, Minas Gerais
Other info Varietal: Catuai


Fazenda Pedra Redonda lies at between 1,050 to 1,320 metres above sea level in the green hills of Matas de Minas, a fertile, mountainous region in the south-east of Brazil’s Minas Gerais state. This area has a long history of coffee production, thanks to its altitude, temperate climate, and fertile soils, and 80% of the region’s agricultural income still comes from coffee.

José Bernardes Santana has been farming coffee in Matas de Minas for more than 30 years. He runs Fazenda Pedra Redonda with the help of his two brothers, Donizete and Geraldo. Donizete oversees the coffee plantations, where they use a minimum of pesticides in order to protect the local ecosystem. The farm employs 30 permanent workers and all the work is carried out by hand as the mountainous terrain makes the use of machines impossible.

The farm’s workforce swells to between 80 and 100 people during harvest, all of whom are formally registered in accordance with Brazilian law. The coffee is picked by hand when the cherries are fully ripe. Pulped natural lots are then pulped immediately and moved onto the farm’s patios, where they are dried in the sun until they reach the optimum humidity level. Geraldo is responsible for overseeing coffee processing and quality control, and constantly strives to identify problems and improve quality.

In the cup expect dark chocolate mixed with a cherry-like acidity, and a lovely toffee and spice edge to the aftertaste that goes on and on. A complex taste for a surprisingly complex pulped natural from Brazil.

Farm:Fazenda Pedra Redonda
Processing:Pulped natural and dried on patios
Altitude:1,050 to 1,320 metres above sea level
Owner:José Bernardes Santana
Region:Matas de Minas, Minas Gerais

Roasting Information:
Best medium to medium dark.

"Quick Look" Guide:
Dark chocolate, toffee, balanced, spicy.

Good filter?:

Good espresso?:

Cupping notes

Clean cup 6/8
Sweetness 6/8
Acidity 6/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 7/8
Balance 6/8
Overall 6/8
Correction +36
Total 85

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