CURSED ADAMIC TONGUES, Brazil

From the highlands of Pedralva in Carmo de Minas comes Santa Catarina, a farm whose story is bound to resilience and devotion. What began as inheritance in the early 1980s soon became a test of perseverance, as the first plantings struggled for quality and a brutal frost erased much of the work. Rather than abandon the land, the da Silva family chose to replant, deepening their commitment and setting a course that would carry through generations. Today the farm covers twenty-eight hectares, with five devoted to coffee, where Sebastião Alexandre da Silva and his family cultivate Yellow Bourbon, Catuaí, Red Catuaí and Yellow Icatu, worked as Naturals and Natural Fermented lots to draw out their singular expression.

This offering is Yellow Catuaí, a Brazilian cultivar born of Yellow Caturra and Mundo Novo, prized for its compact form and capacity for density when grown with care. The fruit is harvested mechanically, floated to remove lesser cherries, then laid into barrels for a seventy-two hour fermentation. From there it is spread on raised beds to dry for more than three weeks until the moisture settles to its ideal point, locking in a profile shaped by patience and precision.

What endures is not only flavour but the weight of a legacy, a farm carried forward from hardship into recognition, with each lot bearing the imprint of persistence and care.