Named after the hometown of our friend Matt Tripleshot, this coffee has been a long-standing staple in our range—and for good reason.
It’s a single origin built for versatility. In milk, it leans into cocoa and malted cereal sweetness, making it especially satisfying as an oat flat white. Brewed black, it reveals a more surprising side, with added depth and complexity.
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For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
The family’s coffee story began in 1971 on a small farm in São Sebastião do Paraíso. It was here that the first trees were planted, with grandparents laying the foundation while the whole family lived and worked on the land together. Coffee wasn’t simply a crop — it shaped the rhythm of daily life.
Over the years, the farm expanded steadily. Parents and uncles acquired neighbouring properties, building on knowledge passed carefully through generations. Growth came through experience rather than haste, each harvest adding to an understanding of how to produce coffee with consistency and clarity.
In 1988, the next generation returned after a period of study and became fully involved in day-to-day operations. That return marked a deeper commitment — learning firsthand the responsibility required to manage the land well, to make careful decisions at harvest, and to think beyond a single season.
Today, three farms are managed under the same family stewardship, producing Mundo Novo, Red Catuaí, and Yellow Catuaí. The operation is now more established, but its approach remains measured and long-term. The focus is not on rapid expansion, but on maintaining quality through careful cultivation and respect for the land.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
