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  • Sitio Maracatu Coffee 1000g La Cabra
  • Sitio Maracatu Coffee 250g La Cabra

Brazil

Sítio Maracatu

Sítio Maracatu

A soft and fruit-driven natural Catigua lot grown in Alta Mogiana by Pieter Keijsers, a Dutch immigrant to Brazil.

Kr. 500,00 DKK
Kr. 500,00 DKK
incl. vat/tax
Size

About

Coffee Expression The pre-fermentation enhances the soft fruit character in the cup, here reminiscent of strawberry, on a base of sweet and creamy milk chocolate.

Producer Pieter Keijsers arrived in Brazil in the 1990s as a curious traveller, before finally purchasing Sítio Maracatu in 2008.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Pieter Keijsers

Region  Alta Mogiana

Altitude 1000 masl

Varietal Catiguá

Process Natural

Harvest August 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Pieter Keijsers

Pieter arrived in Brazil in the early 1990s as a traveller. Originally from the Netherlands, Pieter was passionate about the world of agriculture, and fell in love with Brazil immediately. In 1998, he was able to return for an internship in the sugarcane industry, and was deeply impressed by the richness and diversity of the land; he was sold.

In 2008, Pieter finally took the step  and invested in a property in the traditional Alta Mogiana region, named Sítio Maracatu. His dream was to transform it into a symbol of quality and innovation in the coffee world. The farm, at 110 hectares, is rather small by Brazilian standards, sitting at 1000 masl in the Alta Mogiana region. This size allows a greater focus on the details and needs of each plot.

Since then, Pieter has continued to strive for excellence. He has implemented careful fertilisation techniques, using biological and mineral inputs to ensure soil health and nourish the plants. Coffee grows alongside towering African Mahogany trees, creating an ideal shaded environment for cherry development.

Pieter's greatest challenge was mastering anaerobic fermentation. He experimented with various techniques until he discovered his formula, allowing the coffees produced at Sítio Maracatu to stand out, featuring wine and liqueur notes and often making it to the finals of regional competitions.

This lot is of the Catiguá varietal, with a brief anaerobic pre-fermentation before being dried carefully on patios. This pre-fermentation enhances the soft fruit character in the cup, here reminiscent of strawberry, on a base of sweet and creamy milk chocolate.

Natural Catiguá

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