Brazil Sitio Campestre

Country: Brazil Region: Cerrado Farm: Sítio Campestre Producers: Maurílio Teófilo Elevation: 1100-1140 MASL Process: Natural Varietal: Red Catuaí

Tasting Notes: Chocolate, Sticky Toffee Date Cake

Roaster's Notes:  Coffee has been part of Maurílio Teófilo's family for generations. His great-grandfather first acquired the land that would become Sítio Campestre. When Maurílio inherited the property, he went from coffee trader to coffee farmer. Maurílio and his mother transformed the farm by establishing the first 15 hectares of coffee, later expanding to 25 hectares. Together they continue a family tradition built on stewardship of the land, careful cultivation, and a deep respect for the generations of knowledge passed down before them. Like many Brazilian coffee producers, Maurílio has had to adapt to an increasingly unpredictable climate. A devastating frost in 2021 forced the replanting of five hectares, reinforcing the importance of resilient farming practices and attentive management. Today, Sítio Campestre continues to produce exceptional coffees at elevations between 1,100 and 1,140 meters, where warm days, cool nights, and meticulous harvesting help develop the sweetness and balance that define this Red Catuaí natural lot. This coffee comes from Brazil's renowned Cerrado Mineiro, the country's first coffee-growing region to earn both Protected Geographical Indication and Designation of Origin status. The region's distinct wet summers and dry winters create ideal conditions for growing and drying coffee, producing cups known for their full body, velvety texture, and rich chocolate character. In the cup, expect layers of milk chocolate and sticky toffee date cake with a creamy mouthfeel and lingering sweetness that make this coffee equally satisfying as espresso or brewed filter coffee.

Sourced from the Cerrado region of Brazil, the Brazil Sitio Campestre is produced by Maurílio Teófilo. This lot features the Red Catuaí varietal, a cultivar widely recognized for its adaptability and consistent performance in high-altitude environments. As a natural-processed coffee, this selection undergoes a drying method where the fruit remains intact with the bean, a technique often associated with increased sweetness and a heavier body in the final cup.

Roasted by Victrola Coffee Roasters, this coffee highlights the classic, comforting profile often found in the region, characterized by notes of chocolate and sticky toffee date cake. When evaluating these specific flavors, drinkers may find it helpful to reference a flavor wheel to better identify the nuances of the roast. This offering serves as a quintessential example of the approachable, dessert-like qualities that define many well-executed Brazilian naturals.