Brazil - Carmópolis, Sul de Minas

Roast: Medium
Variety:Bourbon, Catuai, Mundo Novo
Process: Natural
Altitude: 900 m.a.s.l
Producer: Marco Antonio - Terra Vermelha Farm
Notes: Dark Chocolate. Peanut butter Cookie, Dried Fruit, Pistachio

Marco's family have been in coffee for many decades, first in central Minas before relocating to the south side of the state near Carmópolis. Marco Antonio's farm is called "Terra Vermelha", an extension of his family's efforts from the last 40 years. Through the years he's planted many different varieties, and the farm is currently producing Bourbon, Catuaí, and Mundo Novo. This is a dry process lot from the farm, one of the oldest methods of processing coffee down to the green seed. In contrast to the wet process method, or even pulp natural, which is the other common way of processing coffee in Brazil, dry processing involves leaving the coffee cherry intact during the entire drying phase, until the green seed within reaches roughly 11% moisture. This can take upwards of 4 weeks time, during which a fermentation can occur within the cherry and can impact cup characteristics and flavors.