Brazil Alta Mogiana Catucai Anaerobic Fermentation Grind Type:Domestic Espresso

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$ 35.00
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Description

Brazil Alta Mogiana Catucai Anaerobic Fermentation Grind Type:Domestic EspressoRegion: Alta Mogiana, Brazil (border region of So Paulo & Minas Gerais). Variety: Catuca (a Brazilian cultivar widely grown in the region). Process: Anaerobic Fermentation. Ripe cherries are sealed in low oxygen tanks barrels for a controlled fermentation phase to amplify sweetness and fruit complexity, then dried slowly (often on patios raised beds) to stabilise the profile. Farm Producer: Select smallholder producers from the Alta Mogiana region.

Region: Herrera

but still taste clean and structured in the cup

fruit-driven acidity — vibrant but polished

smooth and lingering

Process: Washed

layered with creamy milk chocolate

Colour: Transparent Black

Real time temperature display

Push-Button Release Top Cap

Tightest Manufacturing Tolerances: Made to within 0

then dried slowly (often on patios/raised beds) to stabilise the profile

syrupy sweetness (toffee/brown sugar)

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