Brazil - Claudio Nakamura - Red Catuai Anaerobic
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Cupping Notes: 88.38 Notes of spices, red fruit, purple fruits, winey, cocoa, bitter chocolate, black tea, olive oil.  This coffee exhibits a creamy velvety body with a nice aftertaste.

Producer: Cláudio Fujio Nakamura

Cláudio is an Agricultural Engineer graduated from the Federal University of Paraná (UFPR), and alongside his wife Elvia, they moved to the Chapada de Minas in 1986. Today, with the collaboration of their son Éder, who is an Environmental Engineer from the Federal University of Viçosa (UFV) and has returned to Brazil after spending some years in Japan, they dedicate themselves to the production of high-quality coffee. They have gained particular recognition for their fermented coffees, which spend 10 days in sealed barrels, and often rank among the top placements in coffee quality contests. According to Cláudio, coffee is a life companion that has brought prosperity and job opportunities for the family.

Varietals: Red Catuai

Altitude: 900-930 MASL

Screen Size: 15 and up

Harvest: Manual - The harvest of this coffee was done by manual stripping. Harvesting by manual stripping is done with hands that knock down the coffee beans when they come into contact with the branches. In manual stripping, the grains are removed all together. A cloth is spread under the coffee plants to trim the fruits. Afterwards, lifting and cleaning takes place, and the cherries are placed in bags for transport to the other stages.

Preparation: Natural - The cherries were prepared in the natural method. In the natural method, coffee cherries go from the harvest to the other stages without receiving any treatment or maturation separation.

Fermentation: Anaerobic - The processing of this coffee was done by anaerobic fermentation. Anaerobic fermentation occurs after the coffee cherries are in a container without the presence of oxygen where microorganisms consume the sugars and phenolic compounds from the cherries. In this process, microorganisms multiply in the absence of oxygen, which, in turn, bring and highlight exotic flavors to the coffee. The gases emitted are expelled through a valve in the tank, providing greater control over fermentation.

Drying: Thin layer on a conventional terrace - When drying in a thin layer, the cherries are no more than 4cm thick in open-air patios, where they are dehydrated by the heat of the sun and are turned over from time to time.

 

Pre-Umber is happy to offer our customers free shipping on all orders over $100.00 (Northwest Territories, Nunavut and the Yukon there is a flat rate fee)- and as a bonus, we always offer free shipping on the Aerobie Aeropress Permanent filters!  Orders qualifying for free shipping will be sent via Canada Post Expedited Parcel service.  You will also have the option to choose a faster Canada Post service if you prefer.

If your cart just doesn't seem to total up to $100.00, don't worry.  Pre-Umber offers real-time carrier shipping through Canada Post.  Just go through the checkout process until you see the shipping charges options.  You can choose various Canada Post options depending on how badly you need your coffee :)  You will see real-time pricing so you can rest assured knowing exactly what you will be charged.

Pre-Umber wants you to enjoy your coffee or merchandise as soon as we can get it to you, so we always strive to send your order out within 24 hours of having received it.

To see the Canada Post delivery standards please follow this link and use our Postal code T4J1R1. Delivery Standards

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