Capping off our showcase of Rosimeire’s harvest in 2021 is an anaerobic fermented Yellow Catuai, which falls under our “MODERN” category. For a couple of years now, Rosimeire has been experimenting with different fermentation & drying styles to achieve unique flavour profiles for her Catuais. We sincerely believe this to be the MODERN representation of Brazilian coffees across the board.
We love the contrast this coffee provides to July’s showcase of #5. The anaerobic fermentation done for #1 brings about a smoother complexion of flavours, compared to the dense & syrupy #5. For the lots that they’ve prepared for Nordic Approach, Rosimeire employs workers to carry out selective hand-picking of the cherries, which makes a world of a difference for the fermentation stage. It’s incredibly important to ensure only ripe cherries entering the fermentation vessels, for optimum mucilage activity. The drying box also plays a huge role in the flavour development during the drying process, where warm air is driven up to maintain a stable temperature throughout the entire duration of the drying.
Our favourite aspect of Sitio Vargem Grande #1 is the sticky & chunky body! The flavours of Nougat & Whisked Matcha comes right after a smooth caramelised apple acidity, with notes of dried cranberries punctuating the entire experience. We absolutely cannot wait for the 2022 harvest from Sitio Vargem Grande! We hope you will enjoy this coffee as much as we do!