Best seller

Yellow Bourbon / Pulped Natural

REF: BR2308
Finished coffee

Similar as with Luis from Taquaral, we’ve been buying from Raquel for similar reasons. Always clean, nuanced with fruity layers balancing sugary, chocolaty notes.

PROCESS:
Pulped Natural
ALTITUDE:
950-1150 m.a.s.l.
SCA:
84.75
CROP:
2023
Brazil
Campo das Vertentes, Santo Antônio do Amparo
Fazenda Cerrado Grande / Raquel Ribeiro Aguiar

Out of stock

9.30

Out of stock

Yellow Bourbon / Pulped Natural
Yellow Bourbon / Pulped Natural

9.30

Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

10,1%
humidity
0,50
water activity

Another super user-friendly coffees! As majority of Brazilian lots in general, you’ll mosty likely have to achieve higher end temperatures comparing to Central American coffees, in order to achieve similar roast degrees. Go for slightly longer roasts as well.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

LOCATION: Campo das Vertentes, Santo Antônio do Amparo

ALTITUDE (MASL): 950-1150 m.a.s.l

VARIETIES: Topázio, Mundo Novo, Catuaí 99, Catucaí, Bourbon, Acaiá

PROCCESING METHOD: Natural, Pulped Natural and Fermented

Fazenda Cerrado Grande

“Fazenda Cerrado Grande holds an unparalleled significance for me – it’s the finest place in the world. My deep gratitude extends to the incredible individuals who supported me throughout my coffee journey. The present success is a testament to the collective efforts and professionalism of the entire team.”

~Raquel Ribeiro Aguiar.

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