12 oz bag of Talking Crow Coffee Roasters Single Origin Regular Brazil Cerrado

Regular Brazil Cerrado

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Most Brazilian coffees are natural (unwashed) processed.  This means that after the cherries are picked, the outer skin and pulp is not removed, but left on to dry imparting a distinct sweetness.  These coffees are known to have smooth, sweet, body with complex flavors often nutty with low acidity. 

Growing Altitude:  750 – 1350 meters above sea level

Arabica Varietal: Red Catuai, Mundo Novo, Topazio, Acaia

Harvest Period: May – July

Milling Process: Natural

Aroma: Fruity, nutty

Body: Balanced

Acidity: Citric

Flavor: Milk Chocolate, Granola, Peanut Butter, Raisin

Aroma:  the overall smell of the coffee.

Body:  The consistency or "mouthfeel". Best compared to milk. 
Light = skim milk
Medium = 2% milk 
Medium-heavy = whole milk
and Heavy = cream.

Acidity:  The "tart-pop" flavor experience.  Not to be confused with acid.  It can range from simple and balanced to complex and bright.

Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.

Roast Level Medium: roasted coffees have no oil on the bean surfaces. They exhibit  balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.

Roast Level Full City:  medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans.  This roast has a heavy body in comparison with the medium roasts.