The fruit began to be cultivated in the region late, in the 1970s, by farmers from Paraná who were fleeing frosts and from São Paulo who were facing the problem of nematodes.
At that time, there was no technology for planting in the region. Thanks to liming (a technique that corrects the acidity of the soil) and irrigation, cultivation became possible. The coffee producers also invested in quality and were the first to produce specialty coffees, whose origin and quality are guaranteed.
Coffee characteristics: intense aroma, with notes of caramel and coconut, delicate and citric acidity, full-bodied and sweet taste with notes of chocolate and a long finish.
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region: Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun
Natural process, dry process, unwashed, or natural sundried all refer to the same method of processing that usually involves drying coffee cherries on either patio or raised beds in the sun. ... This process, which can take 3-6 weeks normally, is the more traditional method of processing coffee
- For espresso machine, Moka pot, and 9barista, take the Espresso grind
- For pour-over, dripper, French Press, Chemex, AeroPress, take the Standard grind
- For expert grinding, take the whole beans, always the best choice.