Brazil is not only the world's largest coffee producer but also the most complex. Brazilians have developed a method to produce what is now known as pulped-natural coffee. The result is a product that retains the flavor profile of those from both wet and dry processes. The pulped-natural coffee processing method works the best in regions where humidity is low so the coffee’s mucilage can be dried quickly without fermentation occurring.
Tasting Note: Hazelnuts, Caramel, Chocolate
Region: Brazil Minas Gerais
Process: Pulped Natural
Altitude: 1200 - 1400 m.a.s.l.
Roasting Level: Medium