Details
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%.
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Variety
Catucai 785
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Processing
Anaerobic Natural
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Altitude
850 masl
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Region
Mata de Minas
Manhattan
We’ve always believed coffee should be something special, and this simple thought moves us every day to source smarter, roast better, and delight more people again and again.
Netherlands
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Notes
- Red Apple
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- Syrup
Colombia
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