Brazil - Cachoeira de Cima
cup profile.
milk chocolate | apricot | brown sugar
As an espresso a dominant milk chocolate note is paired with sweet yellow stone fruit and a rich brown sugar finish. Look for a full body, round and smooth. In milk, the sweetness shines through as toffee with a subtle acidity in the finish.
about the region.
Brazil is the world’s largest producer of specialty coffee, more Arabica is grown here than in the next 7 largest producing countries combined. To navigate all the options and discover exceptional coffees here Nemesis partnered with FAF from day one. Felipe Croce and the team at FAF work collaboratively with Brazilian producers to develop sustainable and regenerative farming practices, focusing on total quality and securing the future of healthy coffee production in Brazil.
This year we are featuring a house espresso from Cachoeira de Cima, a community with deep ties to the origins of coffee farming in Sul de Minas. Ronder Etestes is a third generation member of this community and his grandfather was one of the pioneers of coffee cultivation in the South of Minas Gerais. Now one of the largest producing regions of coffee in the world, 75 years ago the land was considered to have little agricultural value. Ronder’s grandfather traded cattle for pieces of land and set out to establish farms. Over the years, more families were inspired to join him and today the Cachoeira de Cima community produces sweet and balanced coffee.
Beyond cup quality, Sul de Minas represents a deep tradition of collaboration and sustainability. Producers here are increasingly committed to regenerative practices, water-spring conservation, and soil health. It’s a region that beautifully blends heritage, innovation, and environmental care, shaping the future of Brazilian coffee through dedication and purpose.
about the coffee.
This lot is the Catuai varietal, developed for Brazilian coffee production in the mid 20th century as a cross between the already popular Brazilian varieties Mundo Novo and Yellow Caturra. The cherries are naturally processed, meaning they are dried whole, locking in all of the fruit’s sweetness during drying. After harvest the cherries are collected, sorted, rinsed, and set out to dry on patios for 10-20 days depending on the weather. The coffee is turned every two hours throughout the day to ensure even drying and the result is a full bodied coffee with deep sweetness and complexity.
