Brazil - Natural Anaerobic
Brazil is well-known for their huge coffee plantations, similar to corn fields found in the United States. Brazil is one of the world's largest coffee producers, providing a third of the world's supply.
Our latest Brazilian offering is produced by Acácio Dianin from Castelhana Farm, in Minas Gerais. The farm is located in the town of Monte Carmelo, in the region of Cerrado Mineiro. Dianin is a fourth generation producer in this long-established family of coffee growers. His fondness for coffee growing and technology, led to Dianin being one of the first to apply the irrigation system now in use in the Brazilian region of Cerrado Mineiro.
Implementing new technology, raised the bar for quality coffees in the region, which ultimately brought about an evolved coffee culture. The region has seen increased coffee education and knowledge, improved relationships between specialists and employees, and increased productivity.
Together, they found an all around improved coffee experience for both the producers and the consumers.
We've found this Anaerobic processed coffee to have rich Dark chocolate covered acai berry notes with hints of nutmeg spice and vanilla sweetness. Even with an anaerobic process, this coffee refrains from being too winey and is a very well rounded naturally processed coffee. We suggest brewing at 203-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Topazio
Altitude: 1100 masl
Processing: Anaerobic Natural
Roast Level: Medium