BRAZIL

BRAZIL DRY PROCESS DONA MARIA DOROTEIA

Presenting a lovely dry process coffee from Dona Maria Doreteia in Brazil. This naturally processed coffee is fully dried in the sun and showcases a mild fruited note not always present in Brazilian coffee. When brewed, the coffee exhibits distinct sweetness reminiscent of date sugar or toffee, with base notes of nut butter and cocoa, complemented by very subtle hints of dried cherry. This coffee possesses a thick body, making it suitable for darker roasts used in espresso and milk-based drinks.  I use it as the base to the Honey Run blend and the Fit 50 blend, but it is fantastic on its own. 

Natural processed, patio sun dried, grown at 800-1200 meters. 

Cultivar: Bourbon types, Catuai, Catucai, Mundo Novo

About Brazilian Coffee:

Brazil is the largest producer of Arabica coffee in the world and if you have ever had commercial blend coffee, you have tasted Brazil.  They satisfy the enormous market for commercial (low cost) coffee, but that is not all they do. I try to find good examples of both the fruit-forward natural processed coffees and the more subtle tasting pulp-natural (also called honey) processed. Brazilian coffee is nutty, sweet, low in acidity and develops exceptional bittersweet and chocolate roast tastes. It is great as a base for blends because it sets a strong foundation of what people expect coffee to taste like.