Red Catuai, Corrego da Prata, Brazil

Red Catuai, Corrego da Prata, Brazil

Region: Montanhas do Espirito Santo

Farm: Sitio Corrego da Prata

Producer:  José Antonio Debona Romão

Variety:  Red Catuai

Process: Pulped Natural

Altitude: 1.000 masl

Harvested: 2020

Cupping score: 87


CUPPING NOTES:  Plums, dried figs, cacao, orange, molasses. Fruity, with medium citrus acidity and a long cacao aftertaste.



The Montanhas do Espirito Santo region is dominated by small-scale coffee growers and is characterized by the presence of farmers who are actively engaged in the entire chain of the production process. Growers in Espirito Santo work with family members and build off of traditional knowledge to innovate and improve their quality of life and coffee.


Located in the southern area of the Espirito Santo state, where mild temperatures (23ºC) and steep highlands (between 700 and 1000 meters) favor growing Arabica coffees, this region produces a superb quality coffee with a round body, nice acidity, and fine sweetness. Pulped Naturals are increasing in popularity as a processing style to capture the attributes of the region’s coffee.

  • Meet the farmer

    José Antonio Debona Romão is of Italian descent and was raised on his family’s property, Sitio Corrego da Prata, in Castelo, Espirito Santo. His father, José Romão, acquired the farm in the 1960s and planted the first coffee trees at that time. They continued working in partnership with his brother, increasing the production area and improving the management.


    In 2000, José Antonio began depulping coffee with the intention of improving quality and adding value. Lot by lot, he began identifying the property’s potential to produce specialty coffee and his coffees were awarded prizes in various cup competitions.


    In 2018, the partnership was dissolved and José Antonio continued to produce Pulped Natural coffee and assembled his own machinery, investing in an improved structure to produce specialty coffees.


    Currently, José Antonio works a nine-hectare farm with his family and selectively harvests cherries. He is motivated to continue to produce specialty coffee and his son, José Vitor, is eager to continue the process that he learns from his father day by day.