Brazil Cerrado Whole Bean

Description

A pulped natural lot from farms around Patrocinio on the Cerrado plateau, grown between 1,000 and 1,200 metres. The cherries are stripped by machine at the end of a dry harvest, pulped the same day, and dried on patios for about ten days with the mucilage left on the seed.

That process is why the cup tastes the way it does: roasted hazelnut, milk chocolate, and a soft red apple acidity that never turns sharp. We roast it medium and rest it for five days. It is the bag we hand to someone who has just bought a grinder, because it forgives a grind that is a step off.

Brewing notes: 16 g to 250 ml at 93 degrees on a filter, or 18 g in and 36 g out over 28 seconds on espresso. It takes milk without disappearing, which is more than most washed coffees manage at this roast level.

Whole bean, in a resealable bag with a one-way valve. Choose 250 g, 500 g or 1 kg above; the roast date is printed on the back of every bag.