TASTING NOTES

PEANUT, LEMONGRASS, COCOA

ROASTING

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

MEDIUM ROAST

It’s always great to have a classic coffee from a classic coffee country, like
Brazil. We’ve enjoyed the peanut, lemongrass and cocoa notes that
roasting this selection with our #2 Classic Profile brings out.

REGION

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

São Sebastião da Grama, South of Minas

PRODUCER

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

Diogo Machaedo

Fazenda Recreio estate has been producing high-end coffee since 1890,
before specialty coffee was a distinguished thing. Today, the farm is
managed by fifth-generation agronomist Diogo Machaedo. His father owns
the estate.
In recent years, Fazenda Recreio has undergone significant changes. The
farm was split between Diogo and his brother, with his brother founding
Fazenda Santa Elena. The split occurred when the brothers married two
sisters, and now both brothers’ farms have excellent reputations within
the specialty coffee industry. Fazenda Recreio has won the Cup of
Excellence once and placed five additional times.

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.

Yellow Bourbon