Sitio Sao Pedro - Extended Fermentación Natural

About This Coffee

This coffee is from Sitio Sao Pedro farm in the Mantiqueira region of Brazil. It is a natural processed coffee with extended fermentation (72 hours). The coffee is made from Catuai Rojo variety. The sensory profile features wild fruit, complex and wine-like characteristics with kombucha acidity and tropical flavors like mango chutney. The cherries are dried on patios, in boxes, and on raised beds. The fermentation process measures Brix degrees (12), pH (4), and temperature (kept below 38°C).

Origin

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Flavor Notes

Kombucha, Mango Chutney, Tropical, Wild Fruit

Roast Level

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Processing

Extended Natural Fermentation

Typology

Arabica

Catuai Rojo

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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