FILTER COFFEE︱São Silvestre farm︱Natural, Aerobic Yellow Catuai︱BRAZIL︱ROCKET 200g
FILTER COFFEE︱São Silvestre farm︱Natural, Aerobic Yellow Catuai︱BRAZIL︱ROCKET 200g
FILTER COFFEE︱São Silvestre farm︱Natural, Aerobic Yellow Catuai︱BRAZIL︱ROCKET 200g
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FILTER COFFEE︱São Silvestre farm︱Natural, Aerobic Yellow Catuai︱BRAZIL︱ROCKET 200g

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It is another superb lot from Rocket Bean Roastery's long-lasting partners from São Silvestre farm. To unlock the full potential of this coffee, it was fermented in open-air tanks for 72 hours and then slow-dried on raised beds for 26 days.



VARIETY Yellow Catuai
PRODUCER Andrade family, São Silvestre farm
PROCESSING Natural, aerobic fermentation
REGION Minas Gerais, Carmo do Paranaiba, Brazil
ALTITUDE 1200 m.a.s.l.
HARVESTED August 2021
TASTE NOTES Passion fruit, banana bread, cacao nibs, dried pineapple
ROAST DATE 27︱03︱2023
ROASTER︱Rocket Bean Roastery (Riga, Latvia)

Backstory from the roaster:

We visited this farm in late 2019. We were astonished by what we saw and experienced. The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared in an instant. You can admire the landscape and the extent of the plantations, it is really beautiful. The soil, the fresh air, and the climate – produce the coffee that we all like so much. But nothing would be possible if each and every person on the farm wouldn't work as a team, they are a family of coffee producers, and they have selected their team to make sure that everyone would put as much effort into it as the owners do.

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) which supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers reach out to importers worldwide, with eco-friendly coffee is another activity that BSCA performs.

Process: After picking and sorting out just the ripest coffee cherries, they were placed inside the open-air tanks to ferment at an ambient temperature of an average of 23 degrees Celsius. After 72 hours, the coffee mass reached the appropriate temperature (around 35 degrees celsius) and was removed from the tanks. The fermentation process promotes producing products that potentialize the coffee sensorial profile.

After fermentation, the coffee cherries were transported to the raised beds (which is very unusual in Brazil) to slowly dry for 28 days. A slower drying promotes more excellent uniformity of coffee beans."



* Suitable for preparation by all kinds of filter methods such as French Press, V60, Chemex, AeroPress, Kalita, Cowboy coffee or home filter coffee machine, like Moccamaster. For best results, use a ratio of 60g of coffee per 1L of water.

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