Origin: Brazil
Farm: Labareda
Region: Alta Mogiana
Process: Natural (72hr fermentation)
Varietal: Yellow Catuai
Altitude: 1100m
Producer: Gabriel Oliviera
Price + C Market: 238%
A journey from cupping table in the Alta Mogiana region of Brazil to our roastery here in South Wales. We could not let you miss out on the succinctness of flavour, as shown by Gabriel's micro-lot. This Yellow Catuai has endured a 72-hour anaerobic fermentation before drying to a 10.8% moisture level. The varietal selection, paired with meticulous processing, has resulted in a cup overwhelmingly prevalent of Hazelnut & Praline. Roasted for a medium-bodied espresso and a smooth, clean filter, the viscosity of the final is simply comfort.
Family underpins everything at the Labareda operation, and the Oliveiras have been cultivating coffee for over 40 years. From perseverance during the early years to current-day pioneers, Labareda has grown into a household name in both domestic and international coffee markets.