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Roast degree
  • Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
  • Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
  • Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size

We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.

    • Flavours: walnut, maple syrup
    • Process: Natural
    • Variety: Red Catuaí
    • Origin: Sul de Minas, Minas Gerais, Brazil
    • Importer: Trabocca

    Harvest: 05.23-08.23

  • This coffee impresses with plenty of sweetness, set off by a restrained acid structure. With notes of walnut and mapply syrup, it fulfils a classic taste profile of dry-processed Brazilian coffees and is pleasing on any occasion. In this way, the coffee also convinces lovers of more traditional coffees. The Red Catuaí cherries have - as the name suggests - a red colour and are relatively typical for Brazilian coffees - this is where this variety is most common. As it produces excellent qualities, it still enjoys great popularity in Brazil.

  • The coffee is grown in Sul de Minas - the southernmost region in the Brazilian state of Minas Gerais. Due to the climatic conditions resulting from its location, it is the most important state for coffee cultivation, accounting for about 70% of all Brazilian Arabica cultivation - the average temperature is between 17-24 degrees Celsius, making it almost perfect for Arabica cultivation. Fazenda Passeio is one of the larger farms in the state. It has been in the family for four generations and Adolfo Henrique Vieira Ferreira, the manager of the farm, focuses strongly on the social welfare of his employees by paying bonuses, providing infrastructural care for the families, but also by promoting further training. Due to the predominantly hillside location on the fazenda, no harvesting machines can be used, so the coffee cherries are picked by hand - untypical for Brazilian coffee cultivation - but Adolfo is convinced that the increased labour input has a favourable effect on the quality of the coffee!

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