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  • Cachoeira La Cabra Coffee Box 250g
  • Cachoeira La Cabra Coffee Bag 1kg

Brazil

Cachoeira

Cachoeira

A natural Catuai by João Rafael da Luz, who has been farming coffee at Fazenda Cachoeira since 1993.

$19.00 USD
$19.00 USD
Size

About

Coffee Expression Deep chocolate richness, followed by typically Brazilian stewed fruit notes, reminiscent of strawberry jam.

Producer Produced by João Rafael da Luz on his 30 hectares of land, that he has owned since 1993.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer  João Rafael da Luz

Region Cerrado Mineiro

Altitude 1100 masl

Varietal  Catuai

Process Natural

Harvest July 2024

Taste Expression Nutty & Rich

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

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João Rafael da Luz

João Rafael da Luz has worked on coffee farms for many years, but was able to start his own business in 1985 after winning three hectares of land in a land raffle. He was successful in growing coffee and passionfruit for many years, but lost the majority of his crops to a heavy frost in 1993. Due to his success on his first farm however, he was able to purchase a larger plot, here at Fazenda Cachoeira, where he still farms coffee today. 30 hectares of the farm are planted with coffee, a location chosen specifically for its quality potential, and protection from frosts. João’s genuine passion for coffee is his main driver, as the only son who continued in his parents’ line of work.

It’s this passion and drive that sets him apart from many other producers in Brazil, where the landscape is dominated by large scale industrial agriculture projects. The farm is planted mainly with Catuai, tended to carefully by João and his son. This lot was processed as a natural, creating an elevated expression of the typical Brazilian profile, with rich and sweet chocolate notes lifted by stewed red fruit, like strawberry jam.

Cerrado Mineiro

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produces 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on more mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.

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