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*RARITIES* | HONEY & YELLOW FRUIT | LIMITED EDITION
*RARITIES* | HONEY & YELLOW FRUIT | LIMITED EDITION
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ABOUT YOUR COFFEE
This is our first edition in a series called "Rarities. This special edition represents a refined and unique coffee experience.
100 % Arabica, scoring an impressive 88.5 points on the SCA scale, offers a sophisticated flavor profile. It features delightful notes of honey and yellow fruits, which contribute to its sweet, fruity character. The coffee has elevated acidity, giving it a bright and lively quality, while the sweetness is moderated to full, creating a balanced and smooth taste. The body is medium, providing a satisfying yet nuanced mouthfeel. Overall, this coffee presents a well-rounded and refined drinking experience.
"Note that there will only be 200 packages available, making this opportunity even more exclusive."
COFFEE DETAILS
COFFEE DETAILS
PRODUCER - MARIO FERRARI
COUNTRY - Brazil
REGION - Volcanic Region
ALTITUDE - 1200 M.A.S.L
VARIETAL - Yellow Catuai
PROCESSING METHOD - Natural
PROCESSING METHOD
PROCESSING METHOD
NATURAL METHOD
Due to the benefits of mountain-grown coffees (high
altitude), we believe the best way to process our coffees is through the natural method.
Natural processed coffees often have a more intense and
fruity flavor profile. The extended contact between the coffee cherry and the bean allows for a greater absorption of the fruit's sugars and flavors. The sugars from the fruit pulp seep into the bean during drying, enhancing the
sweetness of the coffee.
This method can produce unique and complex flavors, often with notes of berries, tropical fruits, and fermented flavors that are prized by specialty coffee enthusiasts.
Additionally, it provides a fuller and more complex body, with unique flavors ranging from tropical fruits to fermented notes.
Through our results, we can affirm that a farm at high
altitudes producing naturally processed coffees can achieve results just as
exceptional as those using the fermentation method.
High altitudes favor the development of beans with greater
density and complexity of flavors.
When these beans are naturally processed, the combination of
altitude and natural drying can result in coffees with intense, fruity, rich and
complex flavor profiles, directly competing with fermented coffees.
