THE STORY
Fazenda Pântano is located close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 600 hectares. More than 100 hectares of the land are allocated for permanent natural forest reserves, which is a legal requirement under Brazilian law. The yellow bourbon cherries are picked and pulped and then immediately dried on African style raised beds for air drying. This results in a cleaner cup than natural processed coffee, with brighter notes and a lighter body but with greater complexity. All processing takes place on the farm and the coffee is only hulled at the point of export and packed into grain pro sacks in order to preserve flavour and freshness. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.
TASTE | Chocolate , Caramel and Peanut
PROCESS | Pulped Natural
VARIETAL | Yellow Bourbon
REGION | Fazenda Pantano
ALTITUDE | 1150m
BAG SIZE | 250g
POASTROAST BREW METHOD
Suitable for
Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.
THE STORY
Fazenda Pântano is located close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 600 hectares. More than 100 hectares of the land are allocated for permanent natural forest reserves, which is a legal requirement under Brazilian law. The yellow bourbon cherries are picked and pulped and then immediately dried on African style raised beds for air drying. This results in a cleaner cup than natural processed coffee, with brighter notes and a lighter body but with greater complexity. All processing takes place on the farm and the coffee is only hulled at the point of export and packed into grain pro sacks in order to preserve flavour and freshness. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.
