In a unique microclimate with relatively low temperatures, coffee grown in the Carapaó mountains benefit from slow maturation and develop more complexity of flavour. Farmers in this region have access to expert agronomists through an organisation called Caparaó Junior. Linked with the local agricultural school, students can apply their knowledge and gain experience by working with local coffee farmers to improve farming practices – a system that works for students and farmers as well as providing social and environmental benefits. This natural process coffee has soft tropical fruit notes with a medium acidity and creamy body.
Extremely smooth and tasteful. Honestly one of the best I’ve tried!Beans Coffee Club Member (Newmacher, Scotland)
Taste ProfileGrapefruit, Honey, Toffee
Roast LevelMedium Roast