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Doçura · Lote 001
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Doçura · Lote 001

250 g

Our first lot: a Catuaí Vermelho from Fazenda São Luiz in the Cerrado Mineiro, grown at 1,000 metres. Pulped natural, with a medium roast built for sweetness: chocolate up front, caramel through the middle, nuts on the finish, low acidity and a full body. 84.5 SCA points. Works as espresso and in any filter.

Grind
Ground on the day it ships.
R$69.00250 g
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Producer
Fazenda São Luiz
Origin
Cerrado Mineiro, MG · Brazil
Altitude
1,000 m
Variety
Catuaí Vermelho
Process
Cereja descascado (pulped natural)
Score
84.5 SCA points
Roast
Medium · 211 °C at 12 min 26 s
Notes
Chocolate · caramel · nuts
Weight
250 g · 100% arabica
Grind
Whole bean, or ground on the day it ships
Points
+10 Fluxo Points
See it in the virtual storeWalk to the shelf in FLUXO Florianópolis →
From farm to cup

Four steps, no shortcuts.

  1. 01

    Fazenda São Luiz

    Cerrado Mineiro · 1,000 m

    Catuaí Vermelho grown in the Cerrado Mineiro, Brazil's first coffee region with a Denomination of Origin. We know the farm, the variety and the harvest behind every bag.

  2. 02

    Pulped natural

    Ripe cherries only

    Ripe cherries are pulped and dried with some of the sticky mucilage still on the bean. That is where the sweetness and body this coffee is named for come from.

  3. 03

    Roasted in Florianópolis

    10 kg batches · every week

    A micro-roastery on the island has bought this coffee straight from the farm since 2017. It roasts in 10 kg batches, adjusts the profile to every shipment and cups each batch before it goes out.

  4. 04

    Your bag

    Whole bean or ground

    It ships whole bean, or ground on the day it ships for your method: espresso, filter, French press or moka. A sealed 250 g bag.

Tasting profile

Sweet first. Acidity, a little.

Sweetness
High
Body
Full
Acidity
Low
Finish
Long and sweet
Notes
  • Chocolate
  • Caramel
  • Nuts
  • A touch of orange
The roast

Medium roast. The profile ends at 211 °C, at 12 min 26 s. After first crack come about 2 min 10 s of development: that window is where the sugars caramelise, the body grows and the acidity drops.

How to brew it

Four recipes to start with.

Starting points. If it tastes bitter, grind coarser; if it tastes sour or thin, grind finer.

Espresso

18 g → 36 g

Grind
Fine
Water
93 °C
Time
25–30 s

With milk, the chocolate comes through even more.

Filter · V60, Melitta

15 g · 250 ml

Grind
Medium-fine
Water
92–94 °C
Time
2:30–3:00

Wet the grounds with 30 ml and wait 30 s before pouring the rest.

French press

30 g · 500 ml

Grind
Coarse
Water
94 °C
Time
4 min

Press slowly and pour it all out, so it stops extracting.

Moka pot

Full basket

Grind
Medium-fine
Water
Hot, up to the valve
Heat
Medium

Level the coffee without tamping, and take it off the heat when it starts to sputter.

Keeping it fresh

In its own bag, tightly closed, away from light and heat. Not in the fridge: moisture and smells spoil coffee. Once open, it is at its best within four weeks.

Frequently asked questions

See all questions
Where does the coffee come from?

From the Cerrado Mineiro, in Minas Gerais. Doçura · Lote 001 is a Catuaí Vermelho from Fazenda São Luiz, grown at 1,000 metres and processed as pulped natural (cereja descascado).

Who roasts it, and when?

A micro-roastery in Florianópolis that has bought this coffee straight from the farm since 2017. It roasts every week in 10 kg batches, and every batch is cupped before it goes out.

What does 84.5 SCA points mean?

The Specialty Coffee Association scores coffee from 0 to 100. From 80 points up it counts as specialty coffee. At 84.5, Doçura sits comfortably above that line.

Whole bean or ground?

You choose when you buy: whole bean, or ground for espresso, filter, French press or moka. It is ground on the day it ships. If you have a grinder, whole beans stay fresh longer.

What does it taste like?

Sweet and full-bodied with low acidity: chocolate up front, caramel through the middle, nuts on the finish and a touch of orange. It suits people who already drink specialty coffee and people just starting.

How should I store it?

In its own bag, tightly closed, away from light and heat, and out of the fridge. Once open, it is at its best within four weeks.

From the shelves