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Tiago

About This Coffee

This coffee is a Red Catuaí variety grown at 1,100 meters altitude on the Sítio Morro Preto farm in Muzambinho, Brazil. It undergoes a natural process with a 150-hour anaerobic fermentation. The flavor profile features notes of mango and chocolate, offering a creamy mouthfeel with a fruity, sweet finish. This coffee is well-suited for espresso preparation.

Origin

Muzambino (Brazil)

Flavor Notes

Chocolate

Roast Level

Medium

Processing

Anaerobic Natural

Typology

Arabica
Red Catuai
HK

Heilandt Kaffeemanufaktur

Heilandt Kaffeemanufaktur is a Cologne-based roastery that has been bringing specialty coffee to the Rhineland since 2010, roasting in small batches with a focus on transparency and direct sourcing. Founded by David Heilandt, the roastery takes a craft-first approach — carefully developing roast profiles that honor the character of each origin rather than masking it. They operate their own café where customers can experience the full range, from fruity filter coffees to well-rounded espressos. Heilandt has built strong relationships with producers in Central and South America as well as East Africa, and their coffees regularly feature among Germany's best. It's an operation that punches well above its weight, rooted in genuine passion for the craft.

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