Natural Red Catuai

This natural process Red Catuai from Minas Gerais offers a comforting, sweet-forward profile. The processing highlights a pronounced sweetness reminiscent of a chocolate donut, providing a soft, pastry-like quality to the cup. Acidity remains very mellow and integrated, allowing the subtle notes of apple to sit gently in the background. It is a structured and reliable coffee with a straightforward complexity that feels honest and accessible. As an omni-roast, it provides a deep, cocoa-heavy base for espresso or a rounded, fruit-accented filter brew.

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 4-8 weeks the coffees are reaching their peak.

€15,90

€79,50/kg

Taxes included. Shipping calculated at checkout.

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About this coffee

Producer
Jorge Barretto | Casa Almeida

Region
Minas Gerais

Origin
Brazil

Varietal
Red Catuai

Process
Natural

Harvest
2025

Produzent
Jorge Barretto | Casa Almeida

Region
Minas Gerais

Herkunftsland
Brasilien

Varietät
Red Catuai

Prozess
Trocken

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 family estate specializing in the production of specialty coffee and wine from Brazil.

For their coffee, they employ a combination of scientific and artisanal methods to highlight the unique qualities of each variety. They prioritize minimal interventions to preserve the purity and distinct flavors of their coffee, respecting the specific characteristics of the genetic material, climate, and soil of their terroirs.

The farm is dedicated to sustainable practices and contributing to the local community by providing excellent working conditions, income, and benefits.

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

Natural Process

The Natural (Dry) process for coffee involves drying whole cherries to let the beans absorb fruit flavors. Ripe cherries are handpicked and sorted, then spread out to dry in the sun for two to four weeks. During this time, they are turned regularly to ensure even drying and prevent mold. Once dried, the outer layers are removed, revealing the green beans inside. This method produces coffee with fruity, sweet notes and a fuller body. However, it requires careful management and is best suited for regions with dry climates.