Our coffees were harvested separately in very homogeneous maturing batches. 

All of them are catuaí, fermented for 9 days in tanks (anaerobic fermentation), dried naturally, without removing the peel, on average for 50 days. During the nights they were covered and during the day they received the sunlight.  

The coffee was handled by hand from the beginning to the end of the process on our small property. 

The more time-consuming drying highlights more fruity notes in the coffee and the whole process was thought and carried out for this purpose.

Therefore, they are exclusive coffees with characteristics specific to our region.

Sidney Portilho

Specialty Coffee Roastery & Coffee in the Downtown of Budapest 

Sidney Portilho

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Sidney Portilho

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