This yeast inoculated Catuai Rojo comes from Knopf Knoll Ranch in Santa Barbara, California and was processed at FRINJ’s facilities and showcases a traditional yet elevated cup profile. We find a super sweet and balanced profile of caramel, chocolate, citrus, and almond. When cooled, the citrus acidity starts to remind us of orange peels and the entire cup becomes even sweeter. This cup has softer acidity but exhibits high levels of sweetness found in Californian coffees. Near room temperature, there’s a distinctive caramel, almond, and cookie-like sweetness in the cup that makes it super easy to drink! 

For best results, we recommend you to rest this coffee for at least 3+ weeks.

From FRINJ:

Knopf Knoll Ranch sits in the foothills of Santa Barbara County near the beach town of Carpinteria, where a rare subtropical coastal microclimate does something remarkable: the region's cool ocean influence, relatively low elevation, and northern latitude combine to mirror the growing conditions found at high-altitude farms in the traditional coffee belt. 

Catuaí Rojo is a Brazilian-bred cross of Mundo Novo and Caturra that is prized throughout the Americas for its sweetness and balance, both of which are on full display in this Californian expression.