25 Grams of Sao Silvestre Buy Now

  • Producer: Ismael Andrade
  • Origin: Sao Silvestre Farm - Brazil
  • Altitude: 1200 masl
  • Variety: Yellow Catuai
  • Process: Aerobic fermentation
  • Profile: dark red and yellow fruits, chocolate
  • Roasted by: Wildkaffee

From bean to bottle

As with every edition we aim to offer you the utmost transparency along the coffee value change. Or as we like to call it: Traceability from Bean 2 Bottle. Read on and find out where the coffee comes from and why it tastes the way it does.


This is only the second batch we brewed from this origin. Brazil is the worlds largest producer of coffee and is currently growing a third of the worlds coffee. Quite astounding that this edition is our first encounter with this origin. Brazils coffee production is the most advanced and they follow a industrial approach where quantity goes over quality. However, in the last years specialty coffee has gained momentum and there are more and more farmers who dedicate themselves to producing high-end coffees. The Andrade bros are one them.

Fazenda Sao Silvestre
Fazenda Sao Silvestre Photo: Andrade Bros

FARMER: Ismael Andrade – Andrade Bros

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm. In the early 90ies the Andrade brothers acquired Sao Silvestre farm. This is where the coffee in this cold brew comes from. It is a pretty big farm with 400 hectar. Picking is mostly done by machine. Using state of the art color sorting machines the coffee can be processed at peak ripeness. But what’s probably sets this farm apart is its rich volcanic soil that keeps producing award winning coffees.

Video of the farmer and Fazenda Sao Silvestre. Video: FTA Coffee


The coffee variety used for this edition is called Yellow Catuai. Harvest usually takes place between June and August. After the harvest the cherries go through multiple sortings to separate unripe cherries from the ripe ones. The coffee goes then through what is called aerobic fermentation. This means that the coffee is collected and submerged in water in an open tank. Contrary to an anaerobic fermentation air and thus atmospheric yeasts and microbes are involved in the break down of cellular walls. It is pretty important, that the process is controlled and if necessary influenced by adjusting time and/or temperature. Afterwards the coffee is pulped and dried.

Yellow Catuai drying at Fazenda Sao Silvestre
Yellow Catuai drying at Fazenda Sao Silvestre Photo: Andrade Bros


Quality cups is a coffee importer from Germany. They focus on top notch specialty coffees from around the world with a fair and transparent approach.


25 GRAMS is very excited to continue our collaboration with Wildkaffee as our roasting partner. Nestled in the Bavarian Alps the roastery was founded by Stefanie and Hardi Wild in 2010. Over a decade later the roastery is now very well known within and beyond the borders of its native Garmisch-Partenkirchen. A relentless love for coffee, a state-of-the-art machinery and warehouse, attention to detail and rigorous quality control make them one of the best in the game.

They roasted our Ethiopian coffee with a light to medium roast profile. That way the fresh and fruity notes are brought out while keeping it as clean as possible without contaminating the cold brew with too much roast flavors. Thanks again for yet another amazing roast.

Wildkaffe Team
Wildkaffe Team Photo: Wildkaffe