25 Grams of Sao Silvestre Buy Now

  • Producer: Ismael Andrade
  • Origin: Sao Silvestre Farm - Brazil
  • Altitude: 1200 masl
  • Variety: Yellow Icatu
  • Process: Carbonic maceration
  • Profile: Dried red fruits, hints of cola, cocoa
  • 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.


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 Famr. In the eartly 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 hectars. Picking is mostly done by machine. Usind 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.

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


The coffee variety used for this edition is called Red Icatu. Harvest usually takes place between June and August. In case you wondered when our coffee was harvested; it was the 29th of July of last year. After the harvest the cherries go through multiple sortigs to separate unripe cherries from the ripe ones. And then it gets pretty special. The coffee gets a “carbonic maceration” processing. In order to do that it is put inside a stainless steel bioreactor to ferment in controlled temperature in a carbon dioxide rich environment. After 168 hours the cherries are removed and have an altered sensorial profile. So yes, the cold brew your are probably drinking right know is meant to taste the way it does ;-) After the carbonic maceration the cherries are slowly dried on raised beds over a period of 27 days.

Carbonic macerated coffees tend to have a unique and distinctive flavor profile often described as red fruits, fruity wines and a bit of bubble gum. Now you can see … I mean taste… where some of the flavors in this cold brew come from. We think it tastes a bit like cherry cola, with nice dried plums and raw cacoa.

Yellow Icatu at Fazenda Sao Silvestre
Yellow Icatu 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 an amazing coffee, guys

Wildkaffe Team
Wildkaffe Team Photo: Wildkaffe