Illustration of chocolate-covered strawberries and cherries with coffee flavor description on a red and pink gradient background.

Carbonic Macerated Red Catuai

150g
€14,90
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Illustration of chocolate-covered strawberries and cherries with coffee flavor description on a red and pink gradient background.
  • Illustration of chocolate-covered strawberries and cherries with coffee flavor description on a red and pink gradient background.
  • Illustration of chocolate-covered strawberries and cherries with coffee flavor description on a red and pink gradient background.
Carbonic Macerated Red Catuai

Carbonic Macerated Red Catuai

Details

This limited-edition nanolot comes from Brazil and was crafted by Jorge Barreto at Casa Almeida. Grown with care and harvested at peak ripeness, this exclusive lot reflects the passion and precision behind every step of its journey. The cherries were processed in award-winning stainless steel tanks using the innovative carbonic maceration method, enhancing complexity and clarity in the cup. This technique brings out a vibrant sweetness and expressive red fruit character while maintaining remarkable balance. Expect notes of ripe berries and a delicate jam-like richness, layered with a silky texture. The result is a sweet, red-fruited profile without heaviness, delivering elegance and vibrancy in every sip.
Let your coffee rest

The coffee should rest for minimum 21 days after roasting and be used within 4 months at the latest. The coffee reaches its maximum complexity within a certain period of time. In our experience we found that between 4-7 weeks the coffees are reaching there peak.
€14,90 €99,33/kg
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About this coffee

Producer
Jorge Barretto | Casa Almeida

Region
Minas Gerais

Origin
Brazil

Varietal
Red Catuai

Process
Carbonic Maceration

Harvest
2025

Produzent
Jorge Barretto | Casa Almeida

Region
Minas Gerais

Herkunftsland
Brasilien

Varietät
Red Catuai

Prozess
Carbonic Maceration

Ernte
2025

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer / farm

Casa Almeida

is a key contributor to the Neighbours Project in Minas Gerais, Brazil. This initiative focuses on supporting small-scale producers like Jorge Barreto by providing access to technical resources and quality-focused infrastructure. By working collaboratively, these farms can refine their processing techniques and reach the specialty market more effectively. The project emphasizes community-driven quality, ensuring consistent lots that showcase the regional characteristics.

About the varietal

Red Catuai

is a highly productive dwarf variety resulting from a cross between Mundo Novo and Caturra. It is widely cultivated across Brazil due to its resilience and the compact size of the trees, which facilitates harvesting. In the cup, Red Catuai is valued for its ability to deliver a heavy body and significant sweetness. When processed naturally, it often develops a very clean, chocolate-driven profile with subtle red fruit characteristics.

About the process

Carbonic Maceration

In this process, whole coffee cherries are placed in sealed, oxygen-free tanks that are often purged with CO2. This anaerobic environment allows fermentation to occur within the fruit, breaking down sugars slowly and under controlled pressure. This technique, borrowed from winemaking, often results in highly defined flavor profiles with a pronounced, wine-like acidity and distinct fruit notes. It requires precise monitoring of temperature and pH levels to ensure a clean, consistent result that highlights the coffee's inherent complexity.

Pairs well with