This coffee is from Fazenda Sao Pedro da Canastra in the Canastra region of Brazil. The farm combines altitude, climate, and soil to produce coffees with fruit, structure, and clarity. This lot features the Catucai variety processed using Natural + Anaerobic methods with controlled fermentation using selected yeasts. The processing achieves intensity without undesirable flavors. The coffee has a vibrant profile with notes of grapes and black cherries, crisp green apple acidity, and warm sweetness reminiscent of baked pears. Roasted as an omniroast, it performs well both as espresso and filter brewing methods, offering a pleasant balance between fruit and sweetness.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
