CERRADO (BRAZIL)
The coffee production in Brazil represents about one third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Arabica and Robusta species are grown in Brazil. The most common processing method used for about 90% of the Arabica produced, is the dry process, also known as unwashed or natural (The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios for weeks).
Tasting Notes:
Very mild and smooth, nutty, slightly sweet.
The coffee production in Brazil represents about one third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Arabica and Robusta species are grown in Brazil. The most common processing method used for about 90% of the Arabica produced, is the dry process, also known as unwashed or natural (The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios for weeks).
Tasting Notes:
Very mild and smooth, nutty, slightly sweet.
The coffee production in Brazil represents about one third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Arabica and Robusta species are grown in Brazil. The most common processing method used for about 90% of the Arabica produced, is the dry process, also known as unwashed or natural (The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios for weeks).
Tasting Notes:
Very mild and smooth, nutty, slightly sweet.
