TASTING NOTES

CHERRY, MILK CHOCOLATE, NUTTY

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

We’ve used our #2 Classic Profile, which is a light-medium roast, to balance the many different flavors in this coffee. Mild nutty and sweet notes meld together nicely to create a smooth, classic cup of coffee at this roast level.

REGION

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

Chapada de Minas

PRODUCER

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

Ricardo Tavares

Ricardo Tavares grew up the son of a Brazilian coffee roaster, getting to see his father roast coffee for domestic consumption within the country as he was a child. Ricardo chose to follow his father in the industry, but he took a different path. His led toward Fazenda Primavera.

Under Ricardo’s ownership, Fazenda Primavera has become a highly respected farm in Brazil’s Chapada de Minas Region. The farm holds UTZ, Rainforest Alliance, 4C and Cafe Practices certifications, and it regularly produces excellent lots.

PROCESSING

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

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

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 Catuaí