Pe De Cedro, Brazil

Tasting notes:

Apple, caramel, hazelnut

Coffee info:

Producer: Edson Morais de Barros
Location: Pouso Alto, Mantiqueira de Minas, Brazil
Elevation: 1000 - 1200 masl
Variety: Red Bourbon
Process: Natural

Farm info:

Edson Morais de Barros and his team impress every year by completely master their production and drying process at Pe De Cedro. Unlike many farms in the region, Pe de Cedro has a Red Bourbon variety under cultivation instead of the typical Yellow Bourbon. 

Unlike many of the farms in Brazil, all harvesting at Pe de Cedro is done manually, with the coffee cherry being processed the same day it's harvested.

A pulper is used to remove the skin and most of the mucilage and then it’s spread out on parchment in a thin layer to dry. This process is monitored closely, raking the parchment regularly to ensure the beans dry slowly and uniformly. The coffee is dried to a moisture level of 12% and then moved to wooden bins to be rested for a while to stabilise humidity levels.

We have roasted this coffee for espresso and we recommend it tasting it with or without milk.