Brazil, Fazenda Sertao
Brazilian coffees are known for their chocolate and nut-forward flavor profiles. This coffee is an anaerobic natural process which differs from the natural process in that the coffee is deprived from oxygen for 48-72 hours during processing. This allows the intact fruit to ferment slightly before the drying stage, imparting exotic bright fruity flavors. On the cupping table we got notes of grapefruit and strawberry, with a deep and complex winey, cacao nib finish.
Brazilian coffees are known for their chocolate and nut-forward flavor profiles. This coffee is an anaerobic natural process which differs from the natural process in that the coffee is deprived from oxygen for 48-72 hours during processing. This allows the intact fruit to ferment slightly before the drying stage, imparting exotic bright fruity flavors. On the cupping table we got notes of grapefruit and strawberry, with a deep and complex winey, cacao nib finish.
Brazilian coffees are known for their chocolate and nut-forward flavor profiles. This coffee is an anaerobic natural process which differs from the natural process in that the coffee is deprived from oxygen for 48-72 hours during processing. This allows the intact fruit to ferment slightly before the drying stage, imparting exotic bright fruity flavors. On the cupping table we got notes of grapefruit and strawberry, with a deep and complex winey, cacao nib finish.
