Cascavel, means rattlesnake in Portuguese, and is essential to the coffee ecosystem. In addition to their beautiful markings, rattlesnakes eat rodents and other small animals and keep these pests far away from coffee fields.
Most Brazilian coffee is grown on huge farms, built to maximize productivity. For most farms this has led to optimum mechanical harvesting over selective hand-picking. However, there is a growing number of farms who are increasingly concerned with cup quality. As a result, new technologies emerge such as the derricadeira: a sort of mechanized rake that uses vibration to gently harvest only ripe cherries from trees.
After harvesting the cherries go through a further processing method. With this coffee they have used the natural process where the coffee is laid out on large patios to dry under the sun. The coffee turned regularly to ensure even drying and a clean cup profile.
The selection of Brazilian coffee is always an important moment for us. We believe a Brazilian coffee should be everyone’s friend with a bold character, chocolate flavours and soft and pleasant mouthfeel. What made this Brazilian stood out this year was, besides the previously mentioned characteristics, a fruity, almost tropical, and vibrant twist.
We roast this coffee up to its optimum level of sweetness. It is well developed to give the espresso its creaminess and we made sure it will stand out in your milk drink.
|Region||Sul de Minas|
|Variety||Blend of Varieties|
|Flavour Notes||Chocolate, Nectarine, Hazelnut|