Creamy, chocolate, nougat, mild winey acidity.
COUNTRY Brazil REGION Cerrado ALTITUDE 1150 masl VARIETY Yellow Bourbon PROCESS Anaerobic Natural PRODUCER Pedro Veloso
Santa Cecilia is located in the heart of Brazils coffee region Minas Gerais, and one of several farms owned and run by Pedro Veloso and his family. Santa Cecilia is their main farm and this is where most micro lots and process experiments are made. For this particular lot, cherries has been packed in a tank directly from the tree to explore their native microbiota for 36 hours. After fermentation cherries was sorted and separated in a wet mill, and spread on patios in a thin layer and dried for 15-18 days.