In the cup we taste chocolate, cherry and smooth body. We roast this coffee medium to keep those flavours clear.
The whole cherries dry in the sun for three to four weeks before the beans are hulled. The fruit adds sweetness, body and a jammy character.
Details
- Origin Brazil and Ethiopia
- Region Cerrado Mineiro and Guji
- Altitude 1000 to 2300 m
- Variety Catuai, Heirloom
- Process Natural
How to brew it
We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.
We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.
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