[Auction Lot] Brazil Sítio Morro Vermelho Natural Fermentation Yellow Catucaí
Description: Dried pineapple, green plum, passion fruit, high-toned brightly acidity; the finish consolidate around sweetly-tart green plum juice and strawberry jam in aroma.
Note: Dried pineapple, green plum juice, passion fruit.
Roast Level:Medium_Light
Acidity: 4(1~5 from low to high)
🧷Farm Sítio Morro Vermelho
Farm: Sítio Morro Vermelho
Elevation: 1100m
Varietal: Yellow Catucaí.
Developed in Brazil. Catucaí is a hybrid of Icatú (developed in 1985 in Brazil ) and Catuaí and exists in both red and yellow forms.
Process: Induced Fermentation
Coffee cherries are placed inside 200L barrels for the fermentation process took place for approx. 120 hrs. Then, the cherries moved to drying patio, stayed until 17% in moisture content, and rested for 15 days before finishing the process in the patio again until 11.5%.
🧷How the Coffee was selected
Lots were categorized and pre-select by 4 Q-graders and 2 COE judges. Then, the lots were examined by a national jury composed of 5 experienced cuppers from Brazil. Finally, the qualified lots were submitted to 20 international judges for the final ranking.
(References: https://sancoffeeauction.sensible.coffee/en/lots/am-3030-stio-morro-vermelho-yellow-catuca-induced-fermentation )
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
