The de Paula family - Espirito Santo contest 6th place

Brazil | Sitio Recanto da Mata | Catucai 785 Pulped Natural

Upcoming Roast / 160g

$28.00

Brazil | Sitio Recanto da Mata | Catucai 785 Pulped Natural

$28.00

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Roast Date Upcoming Roast

Size 160g 320g 1000g

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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 filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal:

Processing Method: Natural Pulped

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The pulped natural process begins by mechanically removing the outer skin of ripe coffee cherries, but unlike fully washed coffees, the mucilage is left on the beans as they dry. Popular in Brazil, this method doesn’t typically categorize coffees by mucilage level like the honey process does. Instead, it results in coffees with lower acidity, pronounced sweetness, and a heavier mouthfeel compared to washed coffees, while maintaining more clarity than full naturals. The approach balances efficiency with enhanced cup complexity, making it a staple in high-quality Brazilian coffee production.

Farm: Sitio Recanto da Mata

Region / Area: Espirito Santo

Altitude: 980–1200 MASL

Harvest Period: May – August 2025

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Filter

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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 L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Dried apple with mild dark chocolate and raisin flavours. Good sweetness and mellow juicy acidity.

Cupping Score: 87.0

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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? No

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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 | Sitio Recanto da Mata | Catucai 785 Pulped Natural - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

About Sitio Recanto da Mata

Sitio Recanto da Mata in Brejetuba, Espirito Santo, has been in the de Paula family for 70 years. Valdeir and Eliana broke with the father-to-son tradition: their business partner is their daughter Caroline, a physics graduate who chose to apply her knowledge to cupping, processing and sorting on the family property. Their investment in biological fermentation in boxes - learned on a producers' trip to Guatemala - earned them first prize at the Bourbon Specialty Coffee Quality Contest in 2018, and this lot placed 6th in the Espirito Santo state contest. The farm sits in a permanent preservation area for water sources, and protecting the microclimate and native forest is a family priority.

Espirito Santo

One of Brazil's smallest coffee regions, bordered by the Atlantic and the Serra Chibata range, Espirito Santo is unusually quality-focused: producers hand-pick on 5-20 hectare plots of steep hillside, and coastal rains slow cherry maturation, extending the harvest and concentrating microlots.

About the Catucaí 785 Variety

Catucaí is a Brazilian cross between Icatu and Catuai, developed in 1988 by researchers at the Brazilian Coffee Institute (IBC). It was bred for the real world: strong resistance to coffee leaf rust, vigorous growth, high productivity and lower water demands than many traditional varieties.

It exists in yellow and red forms - 785 is a selected yellow line prized in Espírito Santo's mountains - and while it was designed as a dependable farm variety, careful producers have proven it can compete at contest level, as this 6th-place state contest lot shows.

Pulped natural processing - depulping the cherry, then drying the seed in its remaining mucilage - layers extra sweetness and body onto the cup: dried apple, mild dark chocolate and raisin with a mellow, juicy acidity.