Yellow Catuaí, Capim Branco — Brazil
Natural · Capim Branco, Andrade Bros.
Notes of red apple, pecan and honey.
We'd brew it as filter, where the red apple and honey read cleanest — though the low acidity makes it a lovely espresso too.
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Yellow Catuaí, Capim Branco — Brazil
Taste profile.
- Aroma: butterscotch, warm and sweet.
- Flavours: red apple and honey over pecan, with a rounded, sweet character.
- Acidity: low to medium — soft and rounded, more sweetness than snap.
- Body: medium, smooth and creamy.
In the cup
An easy-going natural Brazil — red apple and honey up front, pecan underneath, finishing smooth and sweet with very little edge.
Origin & producer.
Capim Branco is the Andrade family's estate near Carmo do Paranaíba, up in the High Cerrado of Minas Gerais — one of the oldest coffee farms in Brazil, worked by the family since 1901. The name means "White Grass," for the way the trees turn white at blossom. It's a part of Brazil built for naturals: a stable climate, clear wet and dry seasons and free-draining volcanic soil. Yellow Catuaí — high in sugar, picked ripe — is a good match for the slow, whole-cherry drying this lot gets.
Process & quality.
For this lot the Andrades chose Yellow Catuaí after checking the cherries' sugar levels with a refractometer. The harvest team hand-picked only ripe cherries, which were then dried slowly on raised beds over 27 days — a longer, more deliberate dry that keeps moisture even and the cup consistent.
More details.
Country: Brazil.
Region: Carmo do Paranaíba, High Cerrado, Minas Gerais
Producer / Farm: Capim Branco estate — Andrade Bros. (the Andrade family)
Altitude: 1100 masl.
Variety: Yellow Catuaí
Process: Natural
Harvest: End of May–August (2025 crop)
Roast: Light–medium — roasted to suit the bean
We taste: Red apple, pecan and honey
Capim Branco is the Andrade family's original estate, worked since 1901 in the High Cerrado of Minas Gerais — a part of Brazil built for naturals, with a stable climate and clear wet and dry seasons. The Yellow Catuaí is picked for its high sugars and dried slowly, whole, on raised beds for 27 days. That patient drying is what you taste: sweetness and body without the heaviness or funk some naturals can carry.
If you want a Brazil you can drink all day — sweet, smooth and low in acidity — this is it. Red apple and honey over pecan, at its best on filter but very forgiving as an espresso too. Approachable without being plain.