ORIGIN: Conceição Das Pedras, Minas Gerais, Brazil
ROAST LEVEL: Light-Memium
TASTING NOTES: Semi-Sweet Cocoa Powder, Almond Paste, Baking Chocolate. Chocolate roast tones come off in layers, starting off with a fruited cacao nib note, semi-sweet cocoa powder and ending with some baking chocolate bittering in the finish. Flavors of almond paste and sweet peanut sauce offer contrasting flavors
FARM NOTES: The farm Sitio Sao Jose is owned and managed by José Désio, who bought the land about 30 years ago. It took time, but José changed the farm's focus from banana trees and cattle farming to coffee. At 1300 meters above sea level, the farm is one of our higher elevation Brazilian coffees. He has planted the farm in several different varieties, this particular process batch being all Yellow Catuaí.
DRY AROMA: Sitio Sao Jose shows smells that evoke sugar caramelization, balancing out a savory-sweet scent of bran muffin.
PROCESSING: Dry Processed (Natural)
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1300 MSL
CULTIVAR: Yellow Catuai
BREWING METHODS: This coffee has so much body and such a smooth finish that it works well across the board in drip or immersion brew methods. Although the coffee is roasted light-medium it also works very well brewed in the Moka pot or as espresso.
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