As a filter brew, the coffee has a smooth, almost creamy, texture with a medium to full body. It tastes of chocolate and stonefruit flavours, and has a long aftertaste of a blend of cacao, nuts and cane sugar. As espresso, it has fruitier notes, with a syrup-like consistency, and a lingering aftertaste of cacao, caramel and nuts.
Origin: Minas Gerais í Brazil
Region: Mogiana, 100-1400m
Processing: Pulped Natural
Variety: Yellow Bourbon
As a filter brew, the coffee has a smooth, almost creamy, texture with a medium to full body. It tastes of chocolate and stonefruit flavours, and has a long aftertaste of a blend of cacao, nuts and cane sugar. As espresso, it has fruitier notes, with a syrup-like consistency, and a lingering aftertaste of cacao, caramel and nuts.
This Yellow Bourbon coffee comes from the Mogiana region in the state of Minas Gerais, one of Brazil’s most important and oldest coffee regions. Mogiana lies along the border of Sao Paulo and the Minas Gerais region, and is famous for its rich red soil. The soil helps give the coffee a lot of sweetness, and plays a role in giving the coffee a fruitier cup profile, compared to your traditional Brazilian one.
In all coffee producing countries, there are challenges that the farmers need to deal with and find solutions to, such as climate and landscape. To be able to compete on the market, many Brazilian coffee producers have turned to innovation and technology. They use machines to help with the harvesting of the coffee cherries. Then, the cherries go through a natural, pulped natural, or a washed processing method. After that, machines are used to sort the beans by size and density. They even have a machine color separator to remove defects and a UV-light to remove unripe beans. Even with techonological advances, it still requires the diligence and knowledge of the farmers to produce this high quality coffee.
