About this coffee
Adding to the great line up of Brazils currently available! This time, we have a Catucai from Anilson Faria Ramos in Mata de Minas.
After the cherries are harvested they ferment anaerobically for 6 days, then dried in a greenhouse on an open field where a humidity of 14% is attained. They are then rested for 15 days before returning to the open field to further dry to a humidity of 11%.
On the cupping table, we found a wonderful balance of flavors consisting of cherry, peach, and milk chocolate!
Available as filter and espresso roast!
