Espresso, Red Catucaí, Sítio Sesconetto, Brazil

Espresso, Red Catucaí, Sítio Sesconetto, Brazil

Producer: Mário José Zardo

Farm:   Sítio Sesconetto

Region: Montanhas do Espirito Santo

Variety: Red Catucaí

Process: Pulped Natural

Altitude: 1.050 masl

Harvested: 2020



CUPPING NOTES: Cherry, pear cider, caramel, cacao.

Complex and sweet.


Catucaí is a cross between varietals Icatú and Catuaí  that occurred naturally, resulting in well-producing and vigorous plants with resistance against the leaf rust. There are many different lineages of Catucaí today: some of them give red cherries while others give yellow fruits.



  • Meet the farmer

    Mário José Zardo is a third generation coffee producer living in the Alto Caxixe community in the Montanhas do Espírito Santo region of Brazil. The Zardo family’s passion for coffee farming begins with Mário José’s grandfather, Honorio Zardo, who originally began farming in the city of Pindobas. When Honorio decided to uproot and move to another region in 1970, one of his eleven children, José Zardo, Mário José’s father, decided to remain in Espírito Santo and follow his passion for coffee farming.


    José Zardo settled in the community of Caxixe, eventually caring for 20,000 coffee trees. This is where Mário José was born and raised, learning all about coffee cultivation from his father. It was through Mário José’s inspiration that his father began depulping coffee in 2004, seeking added quality and value. In 2010, Mário José would take responsibility for 24,000 coffee trees of his own.


    In 2014, Mário José married Lucinéia Cesconetto. He went on to open his own coffee roaster, and began planting coffee with his father-in-law. Today, Sítio Sesconetto’s coffee production covers 3 hectares, yielding 150 bags of coffee annually. His motivation is still in seeking out quality improvements for his crops, hoping to produce the best coffee possible.

  • Process

    This lot of Red Catucai underwent Pulped Natural processing.

    Pulped Natural processing is a method that involves first pulping the coffee to remove the outer skin to expose the fruity layer, though this is done without the fermentation stage, and then sun-dried, with much of the mucilage still attached, on a raised drying bed or on a patio.

    It's considered to be (and exhibits characteristics) half way between dry processing (sweetness and body) and wet processing (good acidity) but yet offers a cleaner and better quality in the cup.