Brazil | Sitio Recanto da Mata | Catucai 785 Pulped Natural
Upcoming Roast / 1000g
$89.00 AUD
Skip to product information
10+ In stock
Brazil | Sitio Recanto da Mata | Catucai 785 Pulped Natural
$89.00 AUD
GST-free Shipping calculated at checkout.
Roasting on …
Your entire order will ship together once your coffee is roasted.
Ready to ship or collect
This coffee is resting on our shelves and ready for shipping or collection.
Pickup availability
80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.
Buy more, save more
| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $89.00 AUD | |
| Buy 2+ | $84.55 AUD | 5% off |
| Buy 4+ | $81.88 AUD | 8% off |
| Buy 8+ | $71.20 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
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 Pulped
?
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:
Espírito Santo
Altitude:
980–1200 MASL
Harvest Period:
May – August 2025
Sourcing Partner:
Cafe Imports
Roast Details
Roast Style:
Espresso
?
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.
Roast Level:
Light
?
This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
13.5%
?
Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
External Agtron:
60
?
This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Roasted On Machine:
Roest P3000
?
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:
Dried apple with mild dark chocolate and raisin flavours. Good sweetness and mellow juicy acidity.
Cupping Score:
87.0
?
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
?
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 P3000
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.