Guariroba, Yellow Catuaí

Bergamot & Brazil Nut aroma, stunning lemon curd and makrut lime.

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From a COE-awarded farm, the elegant flavours of this lot recalibrate our expectations of Brazilian coffee. With five generations of coffee farmers behind him, Homero Aguiar Paiva's innovations are producing accolade-winning coffees. After previously featuring Homero's Cup Of Excellence award-winning coffees, Five Senses jumped at the opportunity to secure this micro-lot from Fazenda Guariroba. Showcased in the 'Best SanCup' competition, this coffee took the golden ripening Yellow Catuaí cherries, pulped them and then laid them out to dry. The attention to detail given to all areas from tree health to selective picking and attentive processing has resulted in a coffee that offers a unique set of flavours, broadening our understanding of what delicious Brazilian coffee can taste like.

Produced by Homero Aguiar Paiva, this Guariroba lot showcases the potential of the Yellow Catuaí varietal when cultivated in Brazil. As a pulped natural coffee, this selection benefits from processing methods that balance the inherent sweetness of the cherry with a clean, refined acidity. Roasted by Five Senses, the profile highlights a sophisticated interplay between bright citrus notes like lemon, lime, and bergamot, grounded by a creamy, nutty body and delicate floral undertones.

While individual lots vary, pulped natural coffees are often celebrated for bridging the gap between the heavy body of traditional naturals and the crisp clarity of washed coffees. To better understand how these specific descriptors—such as the citrus-forward bergamot or the savory nuttiness—fit into the broader spectrum of specialty coffee, enthusiasts can consult the flavor wheel. This coffee serves as a compelling example of how careful post-harvest handling can elevate a classic Brazilian varietal.