How It Tastes
Smooth, full bodied and sun-dried sweet with natural notes of hazelnut.
We love natural Brazil coffees. They’re sweet, body-driven, and produce luscious espresso. The best examples exude a flavor like just-roasted hazelnuts. Hailing from Minas Gerais [mee-nas zher-ice], our favorite producing state in the south-center of Brazil, these beans are naturally processed, which we most prefer for this part of the world. It takes sun, and plenty of it, to dry all the way through the skin and sweet pulp of the coffee fruit to the seeds inside. In Brazil, with lower altitudes and less acidity, we find the typical washed coffee to be somewhat bland. This bean is makes for a thoroughly sweet cup with mild fruit and caramel notes, unctuous hazelnut and smooth, full body.
Because the natural process involves leaving the fruit pulp on the seed, great care must be tak-en to avoid spoilage. At Minas Gerais, this is done on well-tended patios, where whole cherries are raked continuously, and also on the trees, where a portion of the pickings are left to dry on the branch.