Ivan Junqueira Ribeiro at Fazenda do Cruzeiro

Brazil | Fazenda do Cruzeiro | Sancoffee | Yellow Catuai Natural

Upcoming Roast / 200g

$13.00

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Brazil | Fazenda do Cruzeiro | Sancoffee | Yellow Catuai Natural

$13.00

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Upcoming Roast

Roasting on …

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Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Origin and Sourcing

Varietal:

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Ivan Junqueira Ribeiro

Farm: Fazenda do Cruzeiro

Region / Area: Campo das Vertentes

Altitude: 905–1160 MASL

Harvest Period: May – August 2025

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Espresso

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Mild malt and popcorn flavours with mellow acidity.

Cupping Score: 83.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Brazil | Fazenda do Cruzeiro | Sancoffee | Yellow Catuai Natural - When is peak flavour?

Medium Roast - Roasted on Roest P3000

About Fazenda do Cruzeiro

Established in 1923, Fazenda do Cruzeiro spans 1,021 hectares in Brazil's Campo das Vertentes, with 381 hectares planted in Red Catuai, Yellow Bourbon, Mundo Novo, Topazio, Arara and Rubi. Producer Ivan Junqueira Ribeiro picks ripe cherries by both mechanical and manual harvesting before drying on cement patios. The coffee comes to us through Sancoffee, a certified B-Corp specialty cooperative that has driven quality in the region since 2000, empowering growers with sustainable practices and direct access to international markets.

Campo das Vertentes

In the heart of Minas Gerais, the "watershed fields" region earned its name sitting between two of Brazil's great water basins. Fertile soils and abundant water have supported coffee here since 1860, a heritage now recognised with a geographical indication across its 17 municipalities.

About the Yellow Catuai Variety

Catuai is a cross of Yellow Caturra and Mundo Novo made by Brazil's Instituto Agronômico de Campinas and released in 1972. Its compact stature lets farmers plant densely and harvest efficiently, which made it one of the most widely planted varieties in Brazil within a generation.

The yellow-fruited line is often associated with slightly softer, sweeter cups than its red sibling. On volcanic soils and cement patios at Fazenda do Cruzeiro it delivers exactly what a great espresso base needs: mild malt and popcorn sweetness, gentle acidity, and dependable consistency bag after bag.