Brazil — Jamilson Cezati

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Funky
  20

Brazil — Jamilson Cezati Grown at 950 masl at the base of Parque Estadual do Forno Grande, this lot challenges the idea that altitude is the variable that most affects quality. Instead, the diversity of the farm’s soil microbiome (shaped by its surrounding tropical habitat) plays a huge role in the quality of the crop. Brazil is widely associated with naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processing, largely due to its ideal climatic conditions: dry, sunny weather during harvest allows cherries to dry reliably on the tree or across expansive patios. Semi-washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. lots are less common. By removing part of the mucilage before drying, this approach lands in a middle ground – holding onto Brazil’s familiar chocolate and nut profile while introducing a balance of bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it..