A honey processed Catuai from Everaldo Cassandro's farm Espirito Santo in Alto Ribeirão, Brazil. Cassandro has worked hard to revitalise coffee processing on his farm, and grows the Catuai varietal to suit his regional microclimate. We found a juicy and creamy cup profile with flavours that reminded us of peach tea, cacao and florals!
Sey was founded by Lance Schnorenberg and Tobin Polk, and they roast in Brooklyn, New York. This coffee was roasted on 15.5.23. We recommend a slightly longer resting time with these coffees, and pursuing a higher extraction where possible.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.