TASTING NOTES

BROWN SUGAR, CASHEW, CARAMEL

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

This is an exceptional example of a Brazilian coffee — sweet and balanced with only a hint of earthiness. This coffee is comforting and easily drinkable. A slightly slower and softer approach to roasting this coffee will bring out lots of sweetness.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Carmo de Minas

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira

The coffees produced at Fazenda Irmãs, a 90-acre farm in Minas Gerais, reflect decades of committed hard work. Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira founded the estate in 1971, planting the first coffee seedlings on the land that year. Since then, their farm has become world-renown for the quality of its coffees. Over the past 4-plus decades, Fazenda Irmãs has won multiple awards. The most noteworthy ones have been Brazil’s Cup of Excellence, Award of Ernesto Illy Quality Coffee Espresso and Competition Quality Coffees of Minas Emater-MG (a regional competition).

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

Pulped Natural

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Bourbon, Catuai, Catucai, Acaiá, Mundo Novo