foundation
Sítio Três Barras
This pulped natural Red Catuai delivers creamy sweetness, gentle acidity, and a rich body, creating a balanced and smooth Brazilian coffee.
Produced by Horácio Antonio De Moura at Sítio Três Barras in the Matas de Minas region, this Red Catuai coffee is grown at 1,200 MASL. The pulped natural process used to develop this lot involves removing the outer cherry skin while leaving the mucilage intact, allowing the coffee to dry naturally with some fruit sugars still present. This method enhances the coffee’s inherent sweetness and body while maintaining a clean, refined profile.
Horácio, inspired by a washed coffee espresso in 2003, has since dedicated himself to quality coffee production. His farm’s commitment to sustainability and community collaboration reflects his passion for elevating the region's coffee identity.
This pulped natural Red Catuai delivers creamy sweetness, gentle acidity, and a rich body, creating a balanced and smooth Brazilian coffee.
Produced by Horácio Antonio De Moura at Sítio Três Barras in the Matas de Minas region, this Red Catuai coffee is grown at 1,200 MASL. The pulped natural process used to develop this lot involves removing the outer cherry skin while leaving the mucilage intact, allowing the coffee to dry naturally with some fruit sugars still present. This method enhances the coffee’s inherent sweetness and body while maintaining a clean, refined profile.
Horácio, inspired by a washed coffee espresso in 2003, has since dedicated himself to quality coffee production. His farm’s commitment to sustainability and community collaboration reflects his passion for elevating the region's coffee identity.