Conventional Brazilian Green Beans-Paineira Rosa
According to The World Atlas of Coffee, Brazil has been the world's largest producer of coffee for more than 150 years. They currently grow around one-third of the world's coffee. It was introduced to this country from French Guiana in 1727 when Brazil was still under Portuguese rule.
Coffee production boomed between 1820 and 1830 and began to feed the global coffee market. There was a second boom in the late 1800's and into the 1900's. By the 1920's they were producing 80% of the world's coffee.
Better Brazilian coffees tend to have low acidity, are heavy in body and are sweet. They often have nutty and chocolate flavours.*
Producer: Monte Carmelo, Sarava
Country of Origin: Brazil
Region: Cerrado, Minas Gerais; Chapada, Bahia
Cultivar: Mondo Novo, Bourbon, Caturra
Process: Natural; Pulped Natural
Elevation: 1300 - 1550 MASL
Harvest: March - September
SCA Score: 85.25
Cupping Notes: Almond butter, sweet (brown sugar), lemon/lime subtle acidity
*Please note that cupping notes are subjective and vary according to how the coffee was roasted, taster's opinion, etc.