Brazil Lussara Red Icatu & Red Catuai Carbonic Maceration
A complex and funky flavour with notes like concord grape, blueberry jam, green apple, raw cacao finish.
Great used for conventional pour over methods of brewing and exceptional for espresso.
The process of carbonic maceration takes the coffee cherries and puts them in airtight barrels where carbon dioxide(CO2) is pumped in to create a CO2-rich environment. The CO2 allows the cherries to break down, often producing bright and winey coffees with strong notes of red fruits. The closed environment does not allow for many of these flavour to escape allowing them to infuse into the outer layer of the green bean.
Roast level: City+ / Dark
This coffee will begin to hit its peak flavour around 3-4 days AFTER the roast date. If using for espresso allow for at least 7 days.
Full name: Brazil Lussara Red Icatu & Red Catuai
Roast level: City+ / Medium-Dark
REGION: Alta Mogiana, São Paulo
VARIETAL(S): Icatu, Catuai
ALTITUDE: 800 – 1200 masl
PROCESS: Natural, carbonic fermentation
GRADE: SHG EP
A note about freshness
To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. Not sure? Check out our handy chart.
This coffee will begin to hit its peak flavour around 5+ days AFTER the roast date.