We’ve opted for extending caramelisation through the roast to bring a dessert leaning profile with good structure and depth to the Catuaí from Hartmann. Milk chocolate praline and amaretti biscuit sit at the centre of the flavour profile, supported by gentle notes of ripe forest fruit and cherry. A malt biscuit sweetness supports the cup, while a light candied lemon zest adds structure and balance. As it cools, the texture becomes more apparent. It’s smooth, dense and creamy land leads through to soft brown spice notes on the finish that enhances the praline notes.


Delicious as an aeropress or French press, this coffee makes a supremely balanced espresso full of dense chocolate and almond praline goodness. A classic 1:2 ratio is a great starting recipe. Our lab set up of a La Marzocco GS3/VST18g basket/K30 grinder brewed:

Ratio: 1 : 2.22 ratio / 18g : 40g @ 94.0°C
Brew time: 29 - 31 seconds
TDS: 9.5%
Extraction: 21.88%

If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.

The farm is split across five distinct areas with 5 siblings each looking after one part. This microlot comes from the Santa Cara part of the farm looked after by Aliss Hartmann. Santa Clara has more traditional Arabica cultivars planted, such as this Catuaí.
The cool, moist forest canopy extends the cherries' ripening phase, even at this more medium elevation, developing complex sugars that are crucial to the to the roasted coffee's sweetness.

This extended ripening process combined with a pre-ferment before de-pulping creates a coffee layered with moreish flavours ideal for espresso. A final phase of low-temperature mechanical drying represents a rare and subtle approach to preserving this washed coffee’s delicate flavours