This coffee is produced by Roberta and Eduardo Soares Pereira in the Cerrado Mineiro region of Brazil. It is an Acaua Novo variety coffee processed using an anaerobic yeast fermentation method. The roast level is light, resulting in a flavor profile featuring notes of chocolate ganache, violets, and lulo.
Founded by Greg Lanctot and Jessie Lewin, rising stars in Montreal's coffee scene who roast micro and nano lots. With head roaster Jessie leading the vision, they believe all coffees should be drunk with excitement, sourcing some of the most adventurous varietals and processes in the coffee landscape.
