The farm where this coffee is grown has been in the Chaves de Brito family for three generations and is run by Carmen Lucia, who is also head of the Brazil Specialty Coffee Association. The farm grows 83 experimental varieties of coffee and also tries to rescue older varieties which are less commonly found.
This coffee is also treated a little differently to what is commonly found - once the cherries have been picked, sorted and dried, they are taken for resting in giant wooden silos traditional to the area before dry milling and exporting. As the coffee has been stressed through this process, the silo rooms are kept dark and soothing strains of music are constantly played to relax the beans. They are then hulled on a vintage Pinhalense machine before a final sorting and bagging for export. We told you it was special!
In your cup, you can expect a creamy and velvety body with tasting notes of caramel and chocolate and hints of cherry, orange and raisin.
Whole bean, 227g
Preparation: Natural
Altitude: 1,100 metres above sea level
Tasting Notes: Caramalised Cherry, Chocolate
Location: Sul de Minas, Brazil
Varietal: Acaia
Roast: Medium
