ORIGIN: Pedralva, Carmo de Minas, Brazil
ROAST LEVEL: Medium
TASTING NOTES: Chocolate Wafer, Hazelnut, Honey-wheat bread. The coffee has some bread-like flavors in the cup, rye bread and honey-wheat in particular. But it's the undeniably sweet, sugar-browning and cocoa flavors underneath and big body that make this decaf so enjoyable.
FARM NOTES: Pedralva, in the Mantiqueira micro region, is an area that boasts over 2000 smaller coffee farms. The two farms where this coffee are about 30+ hectares each, the farm sizes aren't "small" when comparing with the small holder farms in Colombia for example. But they're small for Brazil, home to massive estates with fully mechanized harvesting operations. They still manually pick coffee as opposed to using machinery, allowing for better separation of ripe and underripe cherries. The farms are located around the Pedra Branca mountians, plantings in the 1300 meter range and planted mainly in Yellow Bourbon and Catuai, although this is a Yellow Bourbon separation.
PROCESSING: Dry Process (Natural) then Swiss Water Process Decaffeination
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1300 MSL
CULTIVAR: Yellow Bourbon
BREWING METHODS: This coffee brews well in all methods including espresso.
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