This first-place competition-winning lot from Bateia, Espiríto Santo, is our final Brazilian release of the season. In the cup we find blackberry, tropical fruit, and a delightful acidity.
Catucai 785
Bateia, Espiríto Santo
1,000 - 1,180 masl
November, 2023
Hand-picked at peak ripeness. Floated to remove defects. De-pulped. Dried on covered and enclosed raised beds for four days to encourage further fermentation. After four days, the sides of the enclosure are opened to ensure better airflow and even drying. Dried until moisture content reaches 10-11%.
ABOUT VALENTIM & EDNEIA FIORESE
Valentim Fiorese is a third-generation producer. His family first arrived in the Bateia community of Espiríto Santo in 1910 to sift for gold. By the end of the decade, they had settled into coffee farming. Valentim, his wife Edneia, and their two sons cultivate six hectares (~15 acres) of rocky steep terroir, which makes for difficult work and excellent coffee. The family only began producing specialty coffee in 2020 and has quickly taken a liking to it, garnering first place in the regional competition of Bateia this year.
ABOUT CATUCAÍ VERMEHLO 785
Catucaí Vermelho 785 is a progeny of Icatú Vermelho and Catuaí Vermelho, within the Bourbon lineage. It is a small, uniform plant with wavy-edged leaves and bronze-hued new growth. It is high-yielding, produces large red fruit with a large sieve rating, and is highly leaf-rust tolerant and remarkably stable in varied weather conditions. Because fruit development begins early, Catucaí Vermelho 785 is generally an early-harvest plant. However, in certain climates, fruit development slows significantly—a trait utilized to improve cup quality by some of the more astute producers in compatible regions.
Pricing Details
Farm Gate (USD; Green)
$25.08/KG
FOB
$29.70/KG
FOT
$31.90/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.