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Brazil. Medium Roast. Natural Process.
Earn 69 PERCUP points on this order
Hailing from Fazenda Bananal in the Sorocabana region of Brazil at 600–900 m above sea level, this Yellow Catuai coffee is naturally sundried to concentrate its sugars and deepen its body. The natural process lends a silky‑syrupy mouthfeel that’s as lush as the farm’s tropical backdrop
Handled end-to-end by PERCUP · Stored at optimal conditions · Sealed for freshness
We ship to the countries below. Delivery windows are estimates from our partner.
Black Lane Delivery — Fast local priority service for customers living within 25 km of our partner roasteries. Flat rate of 20 AED per delivery.
Next Day — Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain, Ras Al Khaimah and Fujairah. Orders placed before 2:00 PM ship same day.
Within 48 hours — Freshly roasted coffee orders placed before 3:00 PM will be delivered within 48 hours. No deliveries on Sundays.
Free shipping on orders above 200 AED, including Black Lane Delivery.
Saudi Arabia, Kuwait, Bahrain, Oman, Qatar and Jordan.
All EU member states and the United Kingdom via tracked express courier.
India, Singapore, Hong Kong, Japan, South Korea and surrounding countries.
United States and Canada via FedEx International Priority.
Australia and New Zealand.
Most other countries are supported. Shipping rates and times may vary.
Free shipping on all UAE orders. Free international shipping on orders over AED 200. Tracked on all routes — you'll receive a tracking link by email once dispatched.
Brazil – Fazenda Bananal
Hailing from 600–900 m elevations in Sorocabana, Fazenda Bananal grows Yellow Catuai that is naturally sundried on raised beds. This sustainable single origin lot is processed under tropical sun to concentrate sugars and deepen body, then carefully cupped to specialty standards.
In your cup, Fazenda Bananal reveals creamy macadamia‑nut richness, milk‑chocolate depth and a gentle melon‑like acidity, all wrapped in a lush, velvety mouthfeel. The micro‑lot approach ensures consistent quality and farm‑to‑roaster transparency.
Filter / Pour‑Over Recommendation:
Measure 20 g coffee to 320 g water at 93 °C in a Chemex. Pour in four stages over 3–4 minutes to highlight its full body and chocolate‑fruit sweetness.
Espresso Recipe:
Dose 18 g and pull 36 g in 26 seconds at 9 bar, yielding a thick crema and pronounced nut‑chocolate character.
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