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Brazil — Sao Silvestre
Brazil — Sao Silvestre

Brazil — Sao Silvestre

200 g —
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  • Producers — The Andrade brothers at Sao Silvestre
  • Region — Serra do Salitre, Minas Gerais
  • Varietal — Yellow Icatu
  • Terroir — 1200 masl, temperate tropical climate
  • Process — Natural + open air 72-hour fermentation

Tastes like

Tropical fruits + Cloudy lemonade + Juicy

Illustrated with: Oru Space

We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee, we invited the team at south London's Oru Space.

Since opening in late 2019, Oru Space has become East Dulwich's go-to work and wellness space. With dozens of regular classes, workshops and events, and great food and coffee, it's no wonder Oru is thriving as the local community-driven hangout.

Recommended brewing

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

Sao Silvestre

Farmed by Andrade brothers Ismael and Eduardo since 1991, Sao Silvestre sits in the north of Minas Gerais, close to the border with Bahia state, eastern Brazil. With a family history of coffee farming dating as far back as 1901, today the Andrades are revered for their award-winning coffees and the technologic and scientific innovations used to produce them.

Recently they've partnered with the Federal Institute of Espirito Santo (IFES) to implement and evaluate nascent processing techniques - primarily methods of fermentation.

This specific lot - STL 038/21 - was processed with the same pioneering equipment utilised by IFES during their research into improving the quality of Canephora coffee - a project headed up by our friend Professor Lucas Louzada and delivered in collaboration with Canephora producers across Espirito Santo.

One of our recent Limited Edition coffee releases featured two lots of Canephora coffee from that project - the Edgar Robinson Conilon.

This coffee was fermented in open air tanks at an ambient temperature of 25 degrees Celcius for 72 hours, before drying on raised beds for 26 days.

The elongated, controlled fermentation has resulted in a remarkable flavour profile of tropical fruits and jellied sweets. This is a Brazilian coffee, but not as you know it.

Coffees are whole bean as standard. If you'd like your coffee ground please specify for which brewing style in the notes at checkout and we'll grind fresh. 


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Rest of World - £20

(Please allow extra time for international shipping due to issues with the courier.)

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