Sul de minas zaroca estate

Notes: Orange Zest, Apple, Almond

​

Producer: Gilberto Basilio 

Region: Três Pontas, South of Monas Gerais, Brazil

Varietal: Topazio, Yellow Bourbon, and Yellow Catuai

Process: Cherry is harvested by hand, floated to remove less dense and damaged coffee, then placed in a “static box” to control fermentation with the introduction of alternating periods of warm and cold area flow to carefully reduce moisture. After 7 days in the static box, coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and carefully stored until it is time for milling and export.

Elevation: 1,180 meters

Mantiqueria de minas natural yellow 

Notes: Mango, Raisin, Fresh Bread, Semi-sweet Chocolate

Producer: Coffee producer from producers from the Mantiqueria Region

Region: Mantiqueira Region, Minas Gerais, Brazil

Varietal: Yellow Catuai

Process: Full Natural and dried in the sun

Elevation: 1150 meters

Fazenda Plato azul rfa natural process

Notes: Almond, Butter, Cocoa

Producer: Fazenda Plato Azul, Elio Carneiro

Region: Tiros, Minas Gerais, Brazil

Varietal: Yellor Catuai, Red Bourbon

Process: Pulped natural (Honey) and dried in the sun

Elevation: 1,050 meters

Cerrado Mineiro Rfa natural process lot 293

Notes: Chocolate, Sweet, Caramel

​

Producer: Daniel Barbosa

​

Region: Coromandel, Cerrado , Minas Gerais, Brazil

Varietal: Red Catuai

Process: Pulped natural and dried in the sun and mechanical driers

Elevation: 1,061 meters