Legacy | Medium Roast | Natural Anaerobic Process
Legacy | Medium Roast | Natural Anaerobic Process
Legacy | Medium Roast | Natural Anaerobic Process
Load image into Gallery viewer, Legacy | Medium Roast | Natural Anaerobic Process
Load image into Gallery viewer, Legacy | Medium Roast | Natural Anaerobic Process
Load image into Gallery viewer, Legacy | Medium Roast | Natural Anaerobic Process

Legacy | Medium Roast | Natural Anaerobic Process

Regular price $20.00

Unit price per 

Size

Bean

only 473 left in stock

 Cup Profile This medium roast is warm with notes of caramel, cinnamon, rum, and banana. This coffee has a velvety and rich body with bold warmth.
Region Brazil
Producer Jose Carlos Fernandes
Variety Red Catuai
Altitude 2,900 meters ASL
Processing Anaerobic Natural

About This Coffee

Jose Carlos Munhoz Fernandes acquired his first coffee farm in 1977 in a partnership with 3 other friends in Alfenas, MG. The climate and the clayey sandy soil and good drainage of their farm makes the difference in the production of specialty coffees with distinct profiles, with many unusual flavors for the Brazilian standard. They accomplished a huge goal this year, which was to get the farm 100% on drip irrigation, allowing them to keep their consistency year after year with homogenous cherries maturation. They collect samples from all micro regions around the farm so they can do a quality map and plan the harvest. They dedicate extra people and equipment to these areas so they can perform a proper selective picking. This lot of Catuai was harvested in late August, the coffee was submerged in cold water for 72 hours with yeast and sugar cane to accelerate the microorganisms and break more sugar cells. The coffee was left with over 50% of the mucilage, and dried in suspended beds for the whole length of the process with average temperature of 21C.

 

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