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
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.