Single Estate of the family of Fabiano Diniz, Manhuaçu
The coffee farm is run by the fourth generation of Fabiano Diniz's family. It has 44 hectares of land for the cultivation of coffee plants. At Fabiano Diniz, the entire process is controlled from the cultivation to the closing of the coffee bags. This Catucai lot was grown in the highlands of the Matas de Minas region and fermented as Pulped Natural. The Diniz family supports a social project that educates young people about the world of specialty coffee.
Yellow Catucai
100% Arabica
Pulped Natural Fermentation
The Yellow Catucai variety is the result of a cross between
Catuai and Icatu and is known for its high productivity and yields. It was developed in Brazil.
Chocolate cookies
Brown sugar

Brew Guide
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Alto Da Serra
Our second release from Alto da Serra Farm is here and comes from near Manhuaçu, Brazil (which is about 300km east of Belo Horizonte). There Fabiano Diniz works with his family in the fourth generation on high quality specialty coffee. This particular Catucai Lot is grown at an altitude between 1150 and 1400 meters. In this season, the taste reminds us intensely of ripe plum, sweet chocolate cookies and brown sugar.
Processing & Fermentation
Fabiano Diniz's coffee farm is located in the highlands of the Matas de Minas region with nourishing soils and good temperature conditions. The Brazilian coffee farming family processes coffee with its own fermentation infrastructures. The coffee cherries are selectively hand-picked – and fermented as Pulped Natural. This type of fermentation process affects the taste of the coffee and we get very expressive flavors.
All the skin and much of the pulp are removed in the Pulped Natural blending process (dry and wet processed) after harvest. They are then placed on dry plots or African Beds. This type of fermentation reduces the risk of defects. At the same time, there is still enough sugar to sweeten the coffee and give it a body. Careful drying after pulping is important. The Pulped Natural process is used primarily in Brazil.
  • Taste at hot temperature: chocolate cookies, dark chocolate, ripe plum.
  • Taste at medium temperature: brown sugar, chocolate cookies
  • Taste when cooled down: plum, sugar cane
  • Aftertaste: Long
  • Aroma: Chocolate
  • Texture: Creamy
  • Body: Medium-High
  • Sweetness: Medium-High

Freezing Date

14-25 days after roasting date
  • Single estate coffee from the Matas de Minas region of Brazil
  • Pulped Natural preparation
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavor profile: plum, chocolate cookies and brown sugar
  • 100% Arabica – gently roasted by hand
  • Delivery by DHL, climate neutral with GO GREEN
  • If you choose pickup on site, pickup is possible after confirmation by e-mail from 2 pm onwards
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a specialty coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.  
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavors can fully develop without unwanted acids. For a pronounced body and a versatile flavor profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process in order to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
  • 20g ground
  • 300 ml of filtered water at 92° C
  • Blooming for 30 seconds with 60g
  • Then infuse according to the recipe (60g – 60g – 60g – 60g), always waiting for the water to completely run through each time
  • Total brewing time / technique: 60g – 60g – 60g – 60g – 60g – 60g
  • Total brewing time: 3:15 minutes

You can read a complete general brew guide here on our blog. Use the key data listed above for brewing.


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Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
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+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)

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