Choco Loco Natural Yellow Catuai | Brazil
£15.00
- Raisins, Nougat, Milk Chocolate
Additional information
Coffee Details
- Country of Origin
- Brazil
- Region
- Sul de Minas
- Varietal
- Yellow Catuai
- Process
- Natural
- Roast Level
- Medium
- Farm
- Sítio Portella
- Altitude
- 1260 masl
Rest guidance
Recommended rest: 2–6 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Raisins, Nougat, Milk Chocolate
Overall profile
Sweet and comforting: milk chocolate and nougat lead, with a little raisin sweetness through a round body.
Sensory profile
- Acidity
- 2/5
- Body
- 4/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About DAK Coffee Roasters
DAK is an Amsterdam roastery founded by two Canadians from Montreal. Its small team selects fully traceable coffees, balancing experimental lots with classic origins, then roasts them for clean, bright and sweet cups that keep specialty coffee welcoming and fun.
Roaster notes
Brazil — Edir José de Carvalho Sítio Portella Yellow Catuaí (Natural)
Tastes Like — 🍬 Nougat • 🍇 Raisins • 🍫 Milk Chocolate
DETAILS
- Producer: Edir José de Carvalho
- Farm: Sítio Portella
- Region: Caldas, Sul de Minas, Brazil
- Varietal: Yellow Catuaí
- Process: Natural
- Altitude: 1,260 masl
- Harvest: 2025
- Intervention Level: Low
- Roast Profile: Espresso
INTRO
A lovely Brazilian coffee from Edir José de Carvalho and his family at Sítio Portella in Minas Gerais, everything enjoyable about a classic Brazilian profile: plenty of sweetness, a round body, and delicious notes of milk chocolate, nougat, and raisins. In the cup: nougat, raisins, and milk chocolate.
THE PRODUCER
Sítio Portella is a small family farm in Caldas, in the volcanic Sul de Minas region, at 1,260 masl. Edir started growing coffee in 1994 with his wife, Marluce, and their son Thalles has since joined them. The farm has just three hectares of coffee, all lots processed naturally and dried on concrete patios, and has earned recognition over the years, including eighth place in the 2018 Cup of Excellence. Alongside coffee, the family grows vegetables to sell at local markets.
THE PROCESS
Once harvested and sorted, the whole cherries are spread on concrete patios to dry for approximately 15 to 20 days, regularly turned while the drying conditions are monitored. Lots are kept separate by plot, harvest time, and variety before being prepared for export. It follows a traditional natural process with no additional fermentation stages.
The straightforward whole-cherry patio drying is the defining approach. It preserves the sweet, chocolatey character without extra fermentation, giving the milk chocolate and nougat sweetness.
THE CUP
Sweet and comforting: milk chocolate and nougat lead, with a little raisin sweetness through a round body.
Flavour Notes
🍬 Nougat 🍇 Raisins 🍫 Milk Chocolate
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