Anilson Fária

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

Adding to the great line up of Brazils currently available! This time, we have a Catucai from Anilson Faria Ramos in Mata de Minas. After the cherries are harvested they ferment anaerobically for 6 days, then dried in a greenhouse on an open field where a humidity of 14% is attained. They are then rested for 15 days before returning to the open field to further dry to a humidity of 11%. On the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, we found a wonderful balance of flavors consisting of cherry, peach, and milk chocolate! Available as filter and espresso roastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag.!