Capim Branco, Brazil
Double Fermentation Natural, Arara
Ripe cherries are selectively harvested and sorted multiple times, then undergo a carefully controlled two‑stage sealed‑barrel fermentation at different temperatures before a very slow 25‑day drying on raised beds. The result is a luxurious, creamy cup with intense citrus and yellow fruit, layered honey sweetness and a remarkably clean, lingering finish.
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Capim Branco, Brazil
Taste profile.
- Aroma: intense and complex, with citrus and ripe yellow fruit.
- Flavours: yellow fruits and honey over a creamy, dense body, with subtle nutty complexity.
- Acidity: citrus‑led, bright but plush and integrated.
- Body: luxurious, creamy and dense, coating yet impressively clean.
In the cup
Capim Branco, Brazil delivers a modern Brazilian microlot experience: vivid citrus and yellow stone fruit over deep honeyed sweetness, carried by a silky, dense body and a surprisingly clean finish for such an expressive natural.
Origin & producer.
Capim Branco is one of Brazil's oldest estate farms, established in 1901 by the Andrade family in Carmo do Paranaíba, in the High Cerrado of Minas Gerais. The region's stable climate, defined wet and dry seasons and well‑draining soils make it ideal for naturals and experimental processes.
Over four generations, the Andrade family have built a reputation for meticulous cherry selection, innovative processing and a focus on quality that has seen Capim Branco and their sister farm São Silvestre regularly produce competition‑level lots. Arara is one of their signature varieties: disease‑resistant, high yielding and naturally high in sugars – a perfect canvas for extended fermentation.
Process & quality.
For this lot, the Andrades selected Arara after confirming high sugar levels using a refractometer. Ripe cherries are harvested with calibrated machinery, passed through density selection to remove floaters and an electronic colour sorter to exclude underripe or defective fruit.
The selected cherries are sealed in 200‑litre barrels to ferment at 25°C for 120 hours, then moved into a 5°C environment for a second 120‑hour stage – building fruit intensity and aromatic depth while preserving structure and cleanliness. After fermentation, they dry slowly on raised beds for 25 days, a deliberate approach that demands more time and space than conventional drying but results in outstanding uniformity and long‑term cup stability.
More details.
Country: Brazil.
Region: Carmo do Paranaíba, High Cerrado, Minas Gerais.
Farm: Capim Branco – the Andrade family's original estate, established in 1901.
Producer: Andrade Bros. Estate Coffees – fourth‑generation coffee producers.
Variety: Arara – selected for high sugar content in the cherries.
Altitude: 1100 masl.
Process: "Combined" double fermentation natural – sealed‑barrel fermentations at controlled temperatures followed by slow raised‑bed drying.
Lot number: STL030/25; crop year: 2025; screen: 16 up.
Small, carefully selected estate microlot, offered in limited quantities each harvest.
Capim Branco, Brazil is a showcase of what happens when one of Brazil's most respected estate farms applies cutting‑edge processing to a carefully chosen variety. The high‑sugar Arara cherries, double‑fermented in temperature‑controlled barrels and dried for an extended 25 days, produce a cup profile that simply isn't possible with standard naturals.
If you love creamy, chocolate‑leaning Brazils but are curious about more fruit‑forward, modern profiles, this double fermentation natural offers the best of both worlds – familiar comfort with a bright, tropical twist. Very much in "treat yourself" territory rather than everyday Brazil.