BRAZIL | Fazenda Cachoeira da Grama | Yellow Bourbon | Anaerobic Natural

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Sweet
  100
• Comforting
  50
• Funky
  45

Lindolpho de Carvalho Dias has been a finalist in the Brazilian Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. five times! So we think he knows what he's doing when it comes to producing great coffee. His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the 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. ecology. The farm also has a school for the children of the employees and a regulation size soccer field! This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., and a creamy mouthfeelBodyThe 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..