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*TROPICAL* | YELLOW FRUIT | LIMITED EDITION
*TROPICAL* | YELLOW FRUIT | LIMITED EDITION
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ABOUT YOUR COFFEE
This coffee is a microlot peaberry with a remarkable SCA score of 87.25 points.
Peaberry coffees are known for their unique, concentrated flavors, and this one is no exception. It features vibrant notes of tropical fruits, which give it a lively and exotic character.
The coffee is characterized by high sweetness, a full-bodied richness, and pronounced acidity, which together create a well-balanced and dynamic cup. Its unique peaberry nature intensifies the flavor and ensures a memorable taste with every sip.
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.
