البرازيل، نوسا سينهورا

The anaerobic natural process really comes through — thick, syrupy body with a deep, slightly funky sweetness that lingers long after the sip. Brewed it as a pour-over and it handled the 1100 masl elevation beautifully, no bitterness at all. This is the kind of Catuai that makes you slow down and ac

Opened the bag and the aroma hit me immediately—that deep, fruity funk from the anaerobic natural process is unmistakable. Brewed it as a pour-over and the Catuai at 1100 masl gives it a clean, syrupy sweetness that lasts well past the last sip. Already ordered another batch.

The Catuai cultivar at 1100 masl really shines in this anaerobic natural — the cup is dense and syrupy with a deep, sweet finish that lingers. I’ve been brewing it as a pour-over and it’s the kind of coffee that makes you slow down and just sip.