Lots of sweetness, dark chocolate with mild caramel notes, juicy cherries and lots of texture like from a glass of shiraz.
Flavour and quality is heightened with the use of the Briosa yeast in the processing of this coffee. On top of that, the Anaerobic method used also enhances the fruity and winey characters to take this coffee to a new level.
- Santa Monica farm, Cássia, Minas Gerais
- Jean Vilhena - Farm Owner
- 1,240m above sea level
- Arara varietal
- Anaerobic Natural 60 hour processing method
- Briosa yeast fermentation
- 84 Hectares farm size
