Give&Take is our ongoing project with Brazilian farmers who combine scale with quality — and lot #10 is the best yet. Capetinga Farm's Yellow Catuai delivers what great natural Brazil does perfectly: dark chocolate depth, ripe cherry sweetness, and a body that holds its own in any brew method. Mechanically harvested but meticulously processed, this is the everyday coffee that never feels ordinary.

Tasting notes: dark chocolate, cherry.

Capetinga Farm is run by Daniel Garcia Caldeira, third generation of a family farming 220 hectares (180 under coffee) in Carmo da Cachoeira. The estate integrates biological pest control, natural spring protection, renewable energy, and active wildlife conservation programmes.

This lot is processed naturally with mechanical harvesting. After an initial washing to remove impurities, cherries dry on the patio for around 17 days, then rest in a storage warehouse for 15 days to stabilise moisture. The coffee is then milled and delivered to the COCATREL cooperative for export.

Yellow Catuai is the yellow-fruited mutation of Catuai, a cross between Mundo Novo and Caturra. It is valued for its high productivity, compact structure, and good resistance to wind and heavy rain — traits that suit the climate of southern Minas Gerais.