Brazil | Serra Das Tres Barras | Pulp 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.: Caramel fudge, mandarin, apricot 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., big creamy 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. Region: Serra da Mantiqueira Varietal: Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: Pulp 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. Farmer: Jose' Wagner Recommended Recipe: Espresso - 1:2.5 Filter - 1:17 About the farm: Nolan Hirte (CEO and Founder, Proud Mary) first visited Serra das Tres Barras in 2011. Proud Mary has partnered with Jose Wagner and Serra das Tres Barras as the consistency and quality of the coffee is maintained year after year. This was one of the coffees that changed Nolan’s perception of Brazils. In 2012, we bought the entire lot of 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. No. 4, which was Jose Wagner’s coffee and ran it as our house blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. at Proud Mary Cafe in Melbourne, Australia. This was a great way to share some love with our customers and spread the message about this amazing coffee! This year again is a cracking crop, expect heavy wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. notes and raspberry that shine through in the cup!