Brazil Fazenda Zaroca | natural
CLEMENTINE AND RED CHERRY WITH HAZELNUT, NUTMEG AND A SWEET PRALINE BODY
- region: Tres Pontas, Sul de Minas
- variety: Yellow Bourbon
- altitude: 1150
- crop: 2019
- process: natural | Gilberto has also introduced static drying boxes to help with developing the flavour profile of his coffees. Coffee allowed to dry on the patio for 3 – 4 days. After this they are then taken to the static boxes which hold about 30 bags of green coffee in natural cherry. From here they then undergo 3 days of cold air followed by 3/4 days of warm air to dry the coffees down to 11% moisture.