Brazil Pedra Bonita - Natural

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Funky
  20

Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk chocolate, Zest of Orange, Walnut Profile: Buttery, Smooth Know where your coffee comes from We have been working together with the 2 brothers Walter and Ednilson since 2010. We have been buying their coffee each year since then. After all these years there is a whole separate area within their Fazenda exclusively for us. This section is called Pedra Bonita, within this section we have several specific lots from different varieties and processing methods such as Pedra Preta and Boa Sorte. The Dutra family grows over 500 acres of coffee today. They produce 16 000 bags a year of which 6 000 are specialty coffee quality. They are the best example for specialty coffee in Brazil. The secret of their success is passion, hard work and a continuous commitment to improving quality! This coffee is 100% Bio / Organic certified . This was a work in progress for many years and the Dutra Family worked very hard to get this done. We are very proud of them and happy to share this organic coffee with you. How it’s roasted We roasted this 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. Pedra Bonita – lot Boa Sorte coffee for espresso. This Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. comes from the same section as our Red Catuai from the Boa Sorte lot. The roast profile is pretty much the same with an even and smooth development time to have a good smooth, buttery 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 the typical nutty flavour - this time walnuts, although there is a clear hint of zest of orange with a beautiful milk chocolate finish and a subtle tickling 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.. You can expect: Buttery and smooth with m ilk chocolate, zest of orange and walnut For your easy, balanced espresso For your creamy cappuccino