Hypergoat Coffee Roasters
Brazil Rafael Limonge - Red Catuai, Whole Beans
Brazil Rafael Limonge - Red Catuai, Whole Beans
Couldn't load pickup availability
Origin: Mogiana / Sao Paulo / Brazil
Cultivar: Red Catuai
Process: Natural
Roast Level: Light
Taste profile: Apple, caramel, cooked citrus
We’re excited to welcome our first Brazilian coffee to our Featured Collection, a microlot from Rafael Limonge that reflects family, craft, and a deep connection to the land.
Rafael Limonge’s story with coffee began early, working alongside his father, uncle, and brothers on land that had been in the family for generations. What started with a few hectares inherited by his father grew over time through years of planting, learning, and caring for the land.
About five years ago, Rafael’s family purchased a neighboring property together, establishing Sítio Santa Rita. Today, their coffee is grown both there and on the family’s original land, reflecting a production rooted in family, tradition, and a deep passion for coffee farming.
After harvest, the coffee is carefully dried either at Serra dos Ciganos’ Center of Excellence or by Rafael himself, beginning on a concrete patio and finishing in a rotary dryer for better moisture control.
The result is a sweet and expressive microlot with notes of apple, caramel, and cooked citrus.
Share
Coffee background
Learn more about this coffee origins.
Straight from the source
We’re excited to welcome our first Brazilian coffee to our Featured Collection — a microlot from Rafael Limonge that reflects family, craft, and a deep connection to the land.
Rafael Limonge’s story with coffee began early, working alongside his father, uncle, and brothers on land that had been in the family for generations. What started with a few hectares inherited by his father grew over time through years of planting, learning, and caring for the land.
About five years ago, Rafael’s family purchased a neighboring property together, establishing Sítio Santa Rita. Today, their coffee is grown both there and on the family’s original land, reflecting a production rooted in family, tradition, and a deep passion for coffee farming.
After harvest, the coffee is carefully dried either at Serra dos Ciganos’ Center of Excellence or by Rafael himself, beginning on a concrete patio and finishing in a rotary dryer for better moisture control.
The result is a sweet and expressive microlot with notes of apple, caramel, and cooked citrus.