Brazil Lussara Red Icatu & Red Catuai Carbonic Maceration

Brazil Lussara Red Icatu & Red Catuai Carbonic Maceration

Regular price $19.50 $0.00 Unit price per

This coffee is a unique and high-quality specialty coffee originating from Brazil. This coffee is notable for its distinctive processing method known as Carbonic Maceration, a technique borrowed from the wine industry, which involves fermenting the coffee cherries in a carbon dioxide-rich environment.

The blend of Red Icatu and Red Catuai varieties contributes to the coffee's complex flavor profile. Red Icatu, a hybrid variety, is known for its robustness and resistance to diseases, often yielding a cup with rich, chocolatey notes and a smooth body. On the other hand, Red Catuai, a popular Brazilian variety, is celebrated for its sweet and fruity characteristics, adding layers of sweetness and acidity to the coffee.

This coffee is typically grown in the lush coffee regions of Brazil, where the climate and soil conditions are ideal for coffee cultivation. The beans are carefully handpicked at peak ripeness to ensure the highest quality.

The Carbonic Maceration process, which takes place in a controlled environment, enhances the coffee's flavor profile. The cherries are sealed in tanks with carbon dioxide, which slows down the fermentation process and allows for the development of unique flavors and aromas. This method can produce a range of flavors from fruity and wine-like to rich and complex.

After processing, the beans are dried, often using a combination of sun and mechanical methods to ensure even drying. The result is a coffee with a unique profile: a balance of sweetness, acidity, and body, often with notes of ripe fruits, berries, chocolate, and a wine-like complexity.

Brazil Lussara Red Icatu & Red Catuai Carbonic Maceration coffee is typically enjoyed by specialty coffee enthusiasts who appreciate its unique processing method and the rich tapestry of flavors it offers. It's suitable for various brewing methods, including espresso, pour-over, and French press, allowing connoisseurs to explore its diverse flavor nuances.

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

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. 


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