This Yellow Catucai coffee is produced at Fazenda Samambaia in Santo Antonio, Brazil. The cultivar is Yellow Bourbon, grown around 1100 meters above sea level. It undergoes a 48hr Aerobic Fermentation processing. Harvested June–August, the coffee is described with tasting notes of tropical fruits, red wine, and cacao. Producer is Henrique Cambaria of Fazenda Samambaia.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
