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This lot is processed as an anaerobic natural: whole cherries fermented in sealed tanks for 48–64 hours before being pulped and dried
time-honoured methods
Ngila Estate sits at 1
where it won gold medals for taste in the early 1900s
Sitio Baixao da Serra - Natural Brazil Experimental This lot is processed asThis is a natural process Catucai from Sitio Baixo da Serra, a 2 hectare farm in Caldas, Minas Gerais, run by Abner and Vanessa Carvalho at 1,150m. The couple bought the farm in 2011, selling their house to fund it, and have since built it into a consistent producer of quality naturals as members of the Cooxup cooperative. Coffee growing runs through the wider family Abner's brothers farm neighbouring plots, and the group works together at harvest and
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