Following 96 hours of low-oxygen fermentation, our family farm’s small experimental batch has transformed our usual flavors into a captivating mix of fruity aromas, vibrant acidity, and indulgent sweetness. This remarkable transformation, reminiscent of the bird Tico-Tico, pays homage to its vibrant and diverse nature by infusing our coffee with an equally dynamic and enchanting essence.

See below for more information, along with brewing recommendations.

Roast Level:
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This year, we conducted three main fermentation experiments. Lot 301 was fully fermented in its wild and natural environment exposed to 02, causing a quick musical choro of humble yet wild & dynamic flavors. Tico-Tico, a Brazilian, Rufous-collared sparrow, commonly present in the Southeast region of Brazil, where our farm is located, and often seen at our farm. It is an ordinary and humble bird, often seen attempting to break into people’s homes to peck fubá (cornmeal) grains, as musically captured in the notorious choro composition of Zequinha de Abreu in “Tico-Tico (No Fubá)”, 1917. We named this coffee after this seemingly ordinary scene which, when experienced, brings such comforting joy and surprising radiance.

This lot consists entirely of the yellow Catucai variety and although it is the variety as our Familia and Peixoto Honey, the processing has transformed its natural characteristics. Where you might find a clean apple or citrus acidity in our main lots, you now get a bright pomegranate, and instead of caramels and chocolates, you get layers of dried fruits and an assortment of different berry jams. A complete evolution of the flavors we have come to love in our family coffees.

After fermentation, we slowly dried this coffee on concrete patios until it reached the optimum moisture content, enhancing the fruit characteristics and ensuring long-lasting flavor post-harvest.

When roasting this coffee, we aimed to highlight its unique qualities. We achieved this by roasting it to a similar degree of development as our main lots, but with a hotter and quicker approach to the end of the roast. This preserved the fruit notes while allowing the sugars to caramelize, resulting in heightened sweetness and body.

This resulted in a remarkably syrupy and fruit forward cup, with a lively acidity, smooth and enveloping body, and a taste that develops and changes as you drink it, revealing the depth of its complexity.

Farm details:

Farmer: José Augusto Peixoto

Farm: Fazenda São José da Boa Vista

Region: Sul de Minas

Country: Brazil

Altitude: 1250 MSL

Process: Low o2 Natural

Varietal: Yellow Catucai

Flavor profile:

Aromatics: Sweet Pastry, Berries, Cream

Taste: Berry Compote, Plum, Jam

Acidity: Medium

Sweetness: Rich

Body: Medium/Syrupy

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:10 – 2:25 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be between 1:15-1:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end between 2:45 – 3:05 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

19g in, 57g out (22 gram basket)

26-30 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date