Peisino

A fully washed Brazilian coffee is pretty uncommon, we were dazzled when cupping Jocimar Peisino’s Red catucai from the Espirito Santo region. The family estate has produced coffee since purchased in 1977, but only in recent years has the quality become a focus. Now Jocimar, his partner, and other family members run the specialty focused farm, scattered with Catucai and Catuai. The micro region of Brejetuba is surrounded by dense forest, making for a very humid region and potential issues when attempting to dry coffee. Most opt for a fully washed process similar to East African coffee producers, removing the flesh and fermenting the seeds by leaving them fully submerged for many hours before setting them out to dry. Washed processed coffees dry quickly, minimising the chance of moisture and mould creeping in when the coffee is vulnerable whilst drying. The washed process also highlights the fruit and floral characteristics present: bright red currants, tart blood orange and sweet honeycomb. Thank you to our friends at Osito for introducing us to this coffee, you can enjoy it in Never Not Hot all summer long.