San Rafael | BRAZIL

by Obadiah
£9.00

Obadiah

 

TASTE | Cocoa , Butter and Dark chocolate

PROCESS | Natural

VARIETAL | Catuai

REGION |

ALTITUDE | 1500

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


The Cerrado, which covers a large area in the states of Goiás and Minas Gerais, is known for its iron-rich soils, rolling hills, and large plateaus. Because of Brazil's distinct seasons — hot, wet summers and dry, cool winters — the flowering and coffee maturation process is invariant, allowing for producers to strip-pic or mechanically harvest, without damaging the next season's crop.

After harvesting, this coffee is put through numerous floatation processes; a gravity table shakes the cherry on a subtle angle so that the denser cherries fall to the lower angle, and the dryer cherries stay at the top. The cherries are then placed on patios or raised beds to dry.

 

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