Caturra and Catuai // Red Honey Process
Notes of Honey, Fig, and Molasses
These naturally processed Fazenda beans create a heavy and citric brew with a fragrance mix of peanut and chocolate. Ricardo and his team have worked zealously over the years to develop this impressive cup profile consistency. Make sure you are paying attention to the coffee cherry aftertaste that sweetens this wonderful brew.
The Story Behind the Perfect Cup:
Naturally processed coffee is still the dominant method of processing coffee beans in Brazil, which adds a level of sweetness and complexity to the cup profile that would not be attainable without it. This process helps to compensate for the generally lower altitudes in the country (1,300 to 5,200 ft). The region where these beans grew in comprises plateaus with highland tropical climate, characterized by rainy summers and dry winters, ideal for cropping high-quality naturals. The organic coffee produced comes from Arabica species selected plants - the farm has an agronomist engineer that establishes and carefully follows all of the processed, ensuring superb quality ...
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