Brazil Santa Clara
Passionfruit, papaya and melon
A fermented natural Catuai from Carlos Henrique Pereira in Conceição, Brazil — a relationship Proud Mary began in 2024. Bright tropical fruit for a Brazil: passionfruit and papaya up front, melon behind.
Coffee Details
- Tasting notes: Passionfruit, papaya & melon
- Producer: Carlos Henrique Pereira
- Region: Conceição, Brazil
- Variety: Catuai
- Process: Fermented Natural
- Relationship: Since 2024
- Grind: Whole bean only
- Roaster: Proud Mary, Melbourne
About Proud Mary
Founded in 2009 by Nolan and Shari Hirte, Proud Mary roast in Melbourne and have built their name on long-term producer relationships and competition-grade lots. We fly their coffee in for you.
Pre-order — roasted to order
International roaster lots are pre-orders. This coffee is roasted on its stated batch date and ships to you fresh from that roast.
In the cup.
How Brazil Santa Clara shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
