This coffee is from the Chapadão de Ferro microregion in Cerrado Mineiro, Brazil, grown at 1100 meters altitude. The producer is Benedito Aparecido Inácio, who has been cultivating coffee for 13 years in this mineral-rich area near an extinct volcano. The coffee is of the Oieras variety, a rare hybrid of Red Caturra and Timor developed at the local university in Viçosa. It undergoes natural anaerobic processing, with cherries fermented in black plastic bags for 4 days, then sun-dried on concrete patios before being aged for 30 days. The flavor profile features cocoa, cane sugar, red fruits, particularly cherry, with a harmonious and sweet taste characteristic of the Chapadão de Ferro region.
Good Coffee Micro Roasters operates in Warsaw, Poland, where founder Wojtek has been crafting quality specialty coffee for years through a grassroots approach focused on word of mouth rather than heavy marketing. The roastery specializes in small batch, single-origin coffees that showcase the unique characteristics of their carefully sourced beans. Their natural process Rwanda coffee has earned recognition among specialty coffee enthusiasts in the region. Good Coffee serves the local coffee community through direct sales and partnerships with select cafés throughout Warsaw.
