This washed Catuaí from Delio Sering is our first coffee from Espirito Santo and it is far from your conventional Brazilian offering. Layered, complex, and dynamic, Delio's coffee is a great demonstration of what can come from high quality Brazilian specialty, showing dried berry, sarsparilla, and citrus oil.
*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.
Producer Delio Sering
Region Afonso Cláudio, Espirito Santo
Varieties Red & Yellow Catuaí
Altitude 1600 - 1800 masl
Delio, is a young, second-generation coffee farmer who lives high up in the mountain ranges of Afonso Claudio, Espirito Santo. Originally, the farm was owned and operated by his father Nivaldo, but Delio took the lead six years ago and has been running the farm ever since. The farm is planted with 18 thousand coffee plants, mainly Red and Yellow Catuaí, with some smaller plantings of Catimor and Obatã. Back in 2015, the Sering family bought their own pulper and saw great improvements in coffee quality. This led to higher price premiums, and in turn, the purchase of a greenhouse, a truck and new storage facilities for the farm.
Located in southeastern Brazil, Espirito Santo is characterized by cool average temperatures and a long, misty wet season that slows cherry maturation. Here, coffee is harvested later than in the rest of Brazil, with picking taking place between October-November. Also in contrast to the rest of Brazil, washed processing is predominant in Espirito Santo, which contributes to the unique flavour profiles coming out of the region.
Catuaí is the result of a genetic cross between Yellow Caturra and Mundo Novo, made by the Instituto Agrinomico of Sao Paulo, in Brazil. While it was first bred in 1949, it was released in Brazil in 1972. It comes in both red and yellow variations, and there are multiple genetic lines available in Brazil. Some of these lines are known for high output. Generally, Catuaí is known for its good quality potential at high altitudes and small size, which allows for greater planting density. This planting efficiency contributed to the intensification of full sun planting in Central America during the 70's & 80's. Unfortunately, Catuaí is highly susceptible to coffee leaf rust.
Floated to remove defects and then depulped. Dry fermented for between 24 and 36 hours before being dried on raised beds for 10-15 days.