Brazil — Pieter Keijsers

• Producer — Pieter Keijsers at Sítio Maracatu
• Region — Sul de Minas, southeastern Brazil 
• Variety — Catigua MG2
• Terroir —  1000 masl, temperate tropical climate
• Process — Anaerobic Fermentation

Tastes like

Milk Chocolate + Raspberry + Smooth

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, Chemex, French Press) 
• Very good: Espresso

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Pieter Keijsers

Moving to Brazil in the 1990s for an internship, Dutchman Pieter Keijsers went on to forge a career in agribusiness. Developing an interest in coffee, in 2008 he and his partner founded Sítio Maracatu.

Sitting on the southwest edge of Minas Gerais – a state larger in size than Spain - Pieter’s farm spreads out over 70 hectares of land and hosts a mix of shade and full sun-grown coffee.

Catigua – first bred through a manual cross of Yellow Catuai and Timor Hybrid in 1980 - is the dominant variety here and is prized for it’s high sweetness, weighty body and syrupy smooth texture.

Each of these qualities are prominent in this specific coffee from Pieter. As a result, you’ll enjoy it brewed as filter and as espresso.