250 grams of whole roasted coffee beans.
Taste profile: Creamy and sweet with notes of almond paste and milk chocolate.
Process method: Anaerobic Natural
Arabica variety: Red Catuai
Altitude: 1 100 masl
Harvested: September 2021
Rodrigo works the farm, Sitio Bela Vista with his brother, Marcio, and his father, Jose. The three have divided the land and each manage a plot. The farm belonged to his great- grandfather, then to his grandfather, and then his father. Each child in each generation inherited a part of the farm of their father and then grew the size of their farm. This is a natural coffee, which means the whole cherry are dried and in this case they also did a cherry fermentation. This lot was fermented in water for 72 hours with added sugar cane. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter.